Ingredients Jump to Instructions ↓

  1. 1 pound chayotes

  2. 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)

  3. 1 clove garlic, chopped

  4. 2 Tbsp olive oil

  5. 2 Tbsp chopped onion

  6. 1 large green Anaheim chile (stem and seeds removed and discarded), chopped Pinch red chile pepper flakes

  7. 1/4 cup water Salt to taste

  8. 1/4 cup roughly chopped cilantro

  9. 1/4 cup finely grated Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. 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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