Chayotes stuffed with mild chipotle beef picadillo, cilantro quinoa, and fresh roasted tomato sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the chayotes, halved lengthwise, in a pot with enough water and a pinch of salt. Boil for 12 to 15 minutes until tender but still firm. Drain, let cool slightly, and scoop out some of the flesh with a spoon, leaving about a 1 cm border. Finely chop the removed flesh and set aside.

2. 2

   Meanwhile, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Rest for 5 minutes, fluff with a fork, and mix with half of the cilantro, 1 tablespoon olive oil, and 1 tablespoon lime juice.

3. 3

   For the sauce, place 3 Roma tomatoes, 1/3 of the onion, and 2 garlic cloves on a tray. Drizzle with 1 tablespoon olive oil. Roast in the oven at 220 °C / 425 °F for 15 minutes, until the tomatoes and onion are browned at the edges. Blend with a pinch of salt until you have a rustic, fresh sauce.

4. 4

   For the picadillo, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining onion, carrot, and red bell pepper. Sauté for 5 minutes. Stir in 4 garlic cloves, the remaining chopped Roma tomato, and the reserved chopped chayote flesh. Cook 3 minutes more.

5. 5

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon until no pink remains. Add the chipotle in adobo, cumin, oregano, tomato paste, 120 ml (1/2 cup) beef broth or water, 1 tablespoon lime juice, salt, and black pepper. Cook for 6 to 8 minutes more, until the filling is juicy but thick.

6. 6

   Fill each chayote half with the picadillo and place them on a baking tray. Bake at 220 °C / 425 °F for 10 minutes so the flavors meld and the top lightly browns.

7. 7

   To serve, spread the cilantro quinoa onto plates. Place two stuffed chayote halves per serving on top. Spoon over the roasted tomato sauce and finish with crumbled queso fresco and the remaining chopped cilantro.