Chayotes rellenos con chuleta de cerdo, acelgas y papas 
Stuffed Chayotes with Pork Chop, Swiss Chard, and Potatoes
I wanted to make something quick, delicious, and filling. Taking advantage of the benefits of carbohydrates like potatoes, the protein from pork, the calcium from Swiss chard, and a touch of dairy.🧑🍳
Stuffed Chayotes with Pork Chop, Swiss Chard, and Potatoes
I wanted to make something quick, delicious, and filling. Taking advantage of the benefits of carbohydrates like potatoes, the protein from pork, the calcium from Swiss chard, and a touch of dairy.🧑🍳
Cooking Instructions
- 1
Cook the chayotes in halves.
- 2
Once cooked, remove the center part (hollow them out).
- 3
In a skillet, heat 2 tablespoons of oil, sauté the pre-cooked potato cubes, add the Swiss chard, season with salt and pepper, and pour in 1/4 cup of sour cream. Turn off the heat and set aside.
- 4
Add the finely chopped pork chop to the previous mixture.
- 5
Pour 1 teaspoon of sour cream into each chayote.
- 6
Add the potato, Swiss chard, and pork chop mixture to the chayotes.
- 7
Top with Oaxaca cheese to taste. Place in a preheated oven at 350°F (180°C) until the cheese is melted and bubbly. Serve and enjoy. Garnish with chopped cilantro (optional).
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