Chayote Casserole

• 3 medium chayotes, sliced (about 4 cups)
• 2 epazote leaves
• 1 Tbsp. oil
• 3 large poblano chiles, seeded, cut into thin strips
• 1 large onion, thinly sliced (about 1 cup) King Sooper's 1 lb For $0.99 thru 02/09
• 1 jalapeno pepper, seeded, minced
• 1 can (28 oz.) diced tomatoes, drained
• 1 pkg. (8 oz.) KRAFT Monterey Jack Cheese with Jalapeno Peppers, sliced

1. Preheat oven to 375F.
2. Place chayotes and epazote in saucepan.
3. Add enough water to cover.
4. Bring to boil on high heat, stirring occasionally.
5. Reduce heat to medium-low; simmer 10 min.
6. Drain; discard epazote.
7. Set aside.
8. Heat oil in small heavy-bottomed skillet on medium heat.
9. Add poblano chiles and onions; cook 5 min.
10. or until tender, stirring occasionally.
11. Stir in jalapeno peppers.
12. Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt.
13. baking dish; sprinkle with half of the cheese.
14. Repeat all layers.
15. Bake 20 to 25 min.
16. or until mixture is heated through and cheese is melted.

chayotes, epazote leaves, oil, poblano chiles, onion, pepper, tomatoes, peppers

Taken from www.kraftrecipes.com/recipes/chayote-casserole-55675.aspx (may not work)