Stuffed Chayote Squash

• 3 medium chayote squash
• 5 oz chorizo
• 2 small corn on the cob
• 1/4 cup red bell pepper chopped
• 1/2 cup salsa (your favorite kind)
• 1 tbsp cilantro (I love cilantro so I add a bit more)
• 1 cup Pepper Jack cheese

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

chayote squash, chorizo, corn, red bell pepper, salsa, cilantro, pepper

Taken from cookpad.com/us/recipes/354337-stuffed-chayote-squash (may not work)