Ingredients
- 1 pound chayotes
- 6 ounces of roasted tomatoes (can use canned
fire roasted tomatoes, or roast whole tomatoes on stovetop or under
broiler until skin begins to blacken, do not remove skin but process
whole)
- 1 clove garlic, chopped
- 2 Tbsp olive oil
- 2 Tbsp chopped onion
- 1 large green Anaheim chile (stem and seeds removed and discarded),
chopped
- Pinch red chile pepper flakes
- 1/4 cup water
- Salt to taste
- 1/4 cup roughly chopped cilantro
- 1/4 cup finely grated Monterey Jack cheese
Method
1 The peel is tough and inedible when cooked, so peel
the chayotes completely. (This may take a little doing, as the folds
in the chayotes can make it difficult.) Cut the chayotes into 1/4-inch
wide, 2 inch long julienned strips, including the core.
2 Purée the roasted tomatoes and the garlic in a blender, set
aside.
 
3 Heat oil in a large skillet on medium heat. Add the chopped
onion and green chiles. Cook on medium heat until just soft, about 3-4
minutes. Add the tomato mixture, red chile flakes, and continue to
cook 3 minutes more. Add the chayote, water, and salt to taste. Cover
and cook, stirring occasionally for 15 minutes. Add the chopped
cilantro and cook for 5 minutes more. The chayote should be just
tender, moist but not watery.
4 Sprinkle with grated cheese and serve.
Serves 4.
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