Chayotas rellenas

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Chayotas rellenas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chayotas rellenas is one of the most favored of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look fantastic. Chayotas rellenas is something that I have loved my entire life.

Many things affect the quality of taste from Chayotas rellenas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chayotas rellenas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chayotas rellenas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chayotas rellenas estimated approx 35 minutos.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Chayotas rellenas using 13 ingredients and 5 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Chayotas rellenas:

1. 6 Chayotas medianas
2. 200 gr Carne Ternera molida
3. 200 gr Carne cerdo molida
4. 2 Cebolletas
5. 2 Dientes ajo
6. 1/4 Pimiento rojo
7. 1 Tomate
8. 100 ml Vino blanco
9. Nata para cocinar (la suficiente)
10. Sal
11. Nuez moscada
12. Pimentón
13. Harina (para rebozar)

Steps to make to make Chayotas rellenas

1. Pelamos las chayotas. Las cubrimos con agua y con un chorrito de vino y guisamos. Apartamos, cortamos por la mitad, quitamos la pipa y vaciamos un poquito.
2. En una sartén, doramos el ajo picado, una cebolla y el pimiento. Cuando esté algo pochado agregamos el vino esperamos que se evapore y añadimos el tomate picadito, cocinamos unos minutos e introducimos las carnes picadas hasta que se cocine.
3. Rellenamos las mitades de las chayotas sin sobrepasarnos y volvemos a juntar las dos mitades. Las atravesamos con unos palos de brochetas partidos para que no se nos suelten y pasamos por harina.
4. En otra sartén ponemos a pochar la otra cebolla picadita, una vez blanda le añadimos la nata de cocinar y dejamos unos minutos, salpimentamos y ponemos un poco de nuez moscada (esta salsa sirve para carnes y pescados)
5. Freímos las chayotas, escurrimos y colocamos en el plato cubriéndolas con la salsa de nata.

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