(To make it more interesting add 1 or 2 oz of smoked mozzarella or gouda. Spread over 1 tortilla/person for 2 people is very little fat but adds a wonderful smokey flavor combined with the smokieness of the roasted chili) Make or buy the tortillas. Sautee the Chayote, garlic, onion,tomato serrano peppers in a skillet with the 1tbs of oil. Add the seasonings (Adobo, cilantro, Salt & pepper to taste). Cover and let simmer a bit mixing every once in awhile. ABout 15 to 20 min. Chayote should be aldente when done. Construction: In a clean skillet same size as tortillas or larger turn the heat up to med-high and let the bottom get hot. Add a tortilla and heat it until it starts to separate and gets puffy. Turn it over and add a fine layer of the cheese over the bottom evenly. Add a couple of strips of the roasted poblanos. Put a couple of tbls of the Chayote mixture over the top. By this time some of the cheese has melted. Fold the tortilla over and flip it. Cook on both sides until melted. Serve cut into 4 sections. Start the next one. Garnish with some Mango slices sprinkled with lime juice. *Note if you cant take spicy food use 1 serrano and substitute the Poblano for a sweet roasted Red or green Pepper. Posted to Digest eat-lf.v097.n175 by dfw@bellcore.com (Doris Woods) on 1997l,