Chayotes Rellenos

[Kikigurl1]

Cook chayote halves in 2 inches boiling water in large covered skillet for 20-25 minutes or until tender; drain. Once they're cool remove the pulp from center leaving about a 1/2 an inch around the edge; chop pulp/edible seeds. Melt butter in large skillet over medium heat. Brush half of the butter inside the chayote shells. Add onion and garlic to the butter and cook until onion is tender. Add tomato and parsley and simmer for about 5 minutes or until the liquid has evaporated. Remove from heat and stir in corn, salt, pepper, and chayote pulp.

Preheat oven to 375º. Place chayote shells in baking pan. Fill them evenly with corn mixture and top with cheese. Bake uncovered for about 15 minutes or until they're hot and the cheese is melted.