Chayotes Rellenos al Queso (Chayotes stuffed with cheese)

• 3 chayotes, about 3/4 to 1 pound each
• Salt to taste, if desired
• 1 1/2 cups fine fresh bread crumbs
• 2 1/2 cups finely grated Muenster cheese
• 1 egg, lightly beaten
• 2 teaspoons finely minced garlic
• 1/4 cup finely chopped scallions
• 1/4 teaspoon dried hot red pepper flakes
• Freshly ground pepper to taste
• 2 tablespoons butter

1. Split chayotes lengthwise in half.
2. Put them in kettle of cold water with salt to taste.
3. Bring to boil and let simmer about 10 minutes.
4. Do not overcook or the vegetable will become mushy.
5. Drain and run briefly under cold water.
6. Drain again.
7. Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell about eighth of an inch thick or slightly thicker.
8. Set the shells aside.
9. Chop flesh and seeds fine.
10. There should be about one cup.
11. When ready to cook, preheat oven to 425 degrees.
12. In mixing bowl combine the chopped pulp with cup of bread crumbs, two cups of cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste.
13. Use this mixture to fill chayote halves.
14. Pile filling up and smooth over.
15. Combine remaining half cup of cheese with remaining half cup of bread crumbs.
16. Sprinkle tops with mixture, patting to help it adhere.
17. Dot tops of each half with butter.
18. Arrange stuffed halves on lightly buttered baking dish.
19. Place in oven and bake 20 minutes.

chayotes, salt, bread crumbs, muenster cheese, egg, garlic, scallions, freshly ground pepper, butter

Taken from cooking.nytimes.com/recipes/10316 (may not work)