Chayote cubes, thick carrot slices and big poblano chile strips ensure this stuffing will be anything but bland!
What You Need
Original recipe yields 12 servings
2 cloves garlic, minced
1 Tbsp. butter or margarine
1 cup water
2 chayotes, cut into 1/2-inch cubes, cooked
2 carrots, cut into 1/2-inch-thick slices, cooked
4 poblano chiles, roasted, cut into 2-inch-wide strips
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
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Let's Make It
Cook and stir garlic in butter in medium saucepan on medium heat 2 min.
Stir in water, chayotes, carrots and chiles. Bring to boil, stirring occasionally.
Add stuffing mix; stir just until moistened. Remove from heat; cover. Let stand 5 min.; fluff with fork.
Best of Season
Chayotes are available year round. When purchasing them, look for chayotes with firm unblemished pale green skins.
How to Prepare Chayotes
Wash, then peel chayotes with a vegetable peeler under running water since chayotes sometimes ooze a sticky substance when peeled. Cut each chayote in half, then remove and discard the seed with a knife or spoon. Cut up the chayotes and use as desired.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.