Instructions: Cut the chayote in half lengthwise and remove the seed. Cook the squash in lightly salted water to cover until tender-crisp, about 25 minutes. Drain and scoop out most of the flesh, leaving a 1/4 inch shell. Set shells aside and chop flesh.

Preheat oven to 350 degrees. Heat the oil in a skillet and saute the onion until it is soft. Add the ground beef, garlic and jalapenos, and cook over medium heat until the meat
is no longer pink. Add the tomatoes, oregano, cumin, raisins and reserved chayote flesh. Combine well. Gently pile the mixture into the reserved chayote shells. Sprinkle with
cheese. Set in baking dish and bake 15 to 20 minutes.

Note: Wear gloves when
handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note: To skin tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.

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