Ingredients:

• 1 pound chayotes
• 6 ounces roasted tomatoes (canned fire-roasted tomatoes, or roast whole tomatoes on stovetop or under broiler until skin begins to blacken; do not remove skin but process whole)
• 1 clove garlic, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped onion
• 1 large green Anaheim chile (stem and seeds removed and discarded), chopped
• Pinch dried red chile pepper flakes
• 1/4 cup water
• Kosher salt, to taste
• 1/4 cup roughly chopped cilantro
• 1/4 cup finely grated Monterey Jack cheese