Instructions: MINUTES (par-boil 10; prep 10; bake 20): - - Split the chayotes lengthwise in half. Put them in a kettle of cold water with salt to taste.

Bring to a boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again. Using a spoon, scoop out the flesh and seeds of each half, leaving a shell about 1/8-inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about 1 cup. - - When ready to cook, PREHEAT the oven to 425 degrees. In a mixing bowl, combine the chopped pulp with 1 cup of bread crumbs, 2 cups of the cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste. Use this mixture to fill the chayote halves. Pile the filling up and smooth it over. Combine the remaining 1/2 cup of cheese with the remaining 1/2 cup of bread crumbs.

Sprinkle the tops with the mixture, patting to help it adhere. Dot the tops of each half with butter. Arrange the stuffed halves in a lightly buttered baking dish and bake for 20 minutes.

NOTES : (First Ballantine Books Edition, 1985). "Chayotes Rellenos al Queso" means "Chayotes Stuffed With Cheese."

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