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CHAYOTE GRATIN (CHAYOTE GRATINADOS)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 8
INGREDIENTS
  • 4 chayote, cut in half lengthwise, seeds removed
  • 3/4 cup panko bread crumbs
  • 1/4 cup Pure Wesson® Canola Oil, divided
  • 3 tablespoons Culinary Circle Grated Parmesan Cheese
  • 1 pound ground chicken
  • 1/2 cup finely chopped white onion
  • 1/2 cup finely chopped green bell pepper
  • 2 tablespoons finely chopped garlic
  • 2-1/2 teaspoons adobo seasoning blend
  • 1/4 teaspoon ground black pepper
DIRECTIONS

Preheat oven to 400°F. Place chayote halves on microwave-safe plate; cover with microwave-safe plastic wrap. Microwave on HIGH 10 minutes or until soft, turning over once.

Combine bread crumbs, 2 tablespoons oil and Parmesan cheese in small bowl; set aside. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add chicken, onion, bell pepper, garlic, adobo seasoning and black pepper; cook 7 minutes or until chicken is crumbled and no longer pink, stirring occasionally.

Carefully scoop out flesh from chayote and place on cutting board; chop into small pieces. Place chayote shells in 13x9-inch glass baking dish. Add chopped chayote to chicken mixture; stir to combine.

Using slotted spoon, divide chicken mixture evenly between shells. Top each with bread crumb mixture. Bake 5 to 7 minutes or until tops are golden brown.