2 Large Chayotes, cut in half lengthwise
2 tbls butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 large tomato, peeled, seeded and chopped
2 tbls chopped fresh parsley
1/2 cup canned corn
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese
Cook Chayote halves in 1 inch boiling water in a large covered skillet 20 to 25 minutes or until tender and drain. When cool, remove pulp, leaving 1/2 inch shells; coarsely chop pulp and edible seeds. Melt butter in a large skillet over medium heat. Brush half of the butter inside Chayote shells. Add onion and garlic to remaining butter in skillet; cook until onion is tender. Add tomato and parsley; simmer 5 minutes or until liquid has evaporated. Remove from heat; stir in corn, salt, pepper and chayote pulp.
Preheat oven to 375' and place chayote shells in greased shallow baking pan. Evenly fill shells with corn mixture; top with cheese. Bake, uncovered, 15 minutes or until chayotes are hot and cheese is melted. (4 servings) We had Tortilla Stack-Ups to go along with these for dinner that night!