Stuffed Chayote Squash

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   ["Preheat oven to 375", "Cut chayote in half lengthwise.", "Cook in a pot of boiling water 20-30 min.", "Until tender but firm.", "Remove from water and cool.", "While the chayote is cooling cook chorizo in a sauce pan.", "When fully cooked drain onto paper towel.", "( I just put a paper towel in a bowl and drop chorizo on it then let it drain)", "Remove kernels from corn cob.", "Now in same sauce pan which should still have a tiny bit of grease left in pan from chorizo, add corn and chopped peppers.", "Saute for 1 min.", "(You want to keep them both crunchy)", "Now the chayote should be cool enough to work with.", "Scoop out seeds and discard.", "Scoop out meat leaving about 1/4"" shell.", "Chop chayote meat and place in a bowl.", "Add chorizo, corn and peppers, salsa, cilantro and 1/2 C jack cheese.", "Mix.", "Stuff chayote shells with mixture.", "Bake for 30 min.", "Sprinkle remaining 1/2 C jack cheese on top last 5 min.", "of cooking."]

* Per serving · 4 servings · Values may vary.

No additional tips available.