Chayote with Tomato and Green Chile

Ingredients

• 1 pound chayotes 
• 6 ounces canned tomatoes whole fire roasted canned (can use tomatoes, or roast tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but process )
• 1 clove garlic chopped
• 2 tablespoons olive oil extra virgin 
• 2 tablespoons onion chopped
• 1 large anaheim chile green seeds removed and discarded), chopped
• 1 pinch chile pepper flakes red
• 0.3 cup water 
• 4 servings salt to taste
• 0.3 cup cilantro leaves roughly chopped
• 0.3 cup monterrey jack cheese finely grated

Equipment

• frying pan
• blender

Directions

1. Peel and cut the chayotes: 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.)
2. Cut the chayotes into 1/4-inch wide, 2 inch long julienned strips, including the core.
3. Purée the roasted tomatoes and the garlic in a blender, set aside.
4. Sauté onions and green chiles, add tomato and chili flakes:
5. Heat oil in a large skillet on medium heat.
6. Add the chopped onion and green chiles. Cook on medium heat until just soft, about 3-4 minutes.
7. Add the tomato mixture, red chile flakes, and continue to cook 3 minutes more.
8. Add chayote, water, salt:
9. Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes.
10. Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery.
11. Sprinkle with grated cheese to serve.