Chayote Squash with Panela Cheese and Tomatillo

Directions

1. 1Heat water in a saucepan and add the chayote squash when it starts to boil. Cook approximately 20-30 minutes, until softened. Remove from water and let cool.
2. 2Grill the tomatillos on low heat until brown all over in spots. Grill the chiles and garlic for 1 minute.
3. 3Blend the tomatillos, chiles, and garlic together in the blender. Set aside.
4. 4Remove the flesh from the chayote squash, leaving the shell intact. Cut the flesh into cubes, removing the more fibrous strings near the center. Add to the tomatillo puree.
5. 5Fill the chayote shells with the flesh and sprinkle with cheese. Broil for a few moments or microwave for a few seconds until the cheese melts. Serve over refried beans.