Chayote Casserole

Directions

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