Serves 4 
 
Ingredients:  
2 pounds chayotes – about 4
4 Tablespoons unsalted butter
1 teaspoon vegetable oil
½ cup chopped onions
1 garlic, minced
4 Tablespoons chopped cilantro
1 teaspoon kosher salt
¼ cup (about 2 ounces) queso de Oaxaca or queso fresco

Method/Steps:
Prepare Chayotes: Rinse and peel the chayotes and cut them into medium sized cubes (about ¾ of an inch). Place them in boiling salt water and cook for about 10 minutes. Strain and cool them in a bowl with iced water. Reserve.

Procedure: In a pan, melt the butter. Add the vegetable oil and sauté the chopped onions until translucent. Next, add the garlic and sauté for 2 minutes, stirring frequently. Add the cooked chayotes, the chopped cilantro, and salt. Serve immediately as a warm salad or side dish garnished with cheese and cilantro sprigs.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Sazon Cooking School in San Miguel, Mexico.