- 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
- Chopped avocado
- Lime wedges
- Corn or flour tortillas
- Thinly sliced radishes
- Thinly sliced lettuce
- Pico de gallo salsa
- 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.
- Purée the roasted tomatoes and the garlic in a blender, set aside.
- 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.
- Sprinkle with grated cheese and serve.
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