Bring a large pot of water to a boil and cook the chayotes until tender when pierced with the tip of a sharp knife, about 25 to 30 minutes.

Drain and cool.

Scoop out the centers of the chayotes with a melon-baller, leaving a 1⁄2-inch edge with the shell.

Reserve the shells and coarsely chop the flesh.

Preheat the oven to 350°.

Heat the oil in a large skillet and cook the onion and garlic until softened, about 3 minutes.

Add the tomato and cook until the juices reduce and the mixture is nearly dry.

Stir in the chopped chayote, bread crumbs, salt, and oregano.

Spoon the mixture into the reserved shells.

Mix the parsley and cheese together and divide it evenly over the stuffed shells.

Press lightly to make the cheese stick.

Put the shells on a foil-lined baking sheet and bake until heated through and the cheese is melted, 20 to 25 minutes.

In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes.

Drain and cool under running water.

Peel off the thin skin and slice crosswise.

Reserve in a bowl.

Preheat oven to 350°.

Grease an ovenproof casserole dish.

Heat the oil in a skillet and cook the ground pork until no longer pink.

Add the onion and red pepper.

Cook, stirring, until tender, about 5 minutes.

Add the reserved chayote and the remaining ingredients, except the cheese.

Stir to mix.

Bring to a boil and cook for 1 minute.

Transfer the vegetables to the casserole dish.

Sprinkle the cheese on top.

Bake until completely heated through and the cheese is melted, about 20 minutes.

Cut the chayotes in half lengthwise.

Bring a large pot of water to a boil, and cook the chayotes until tender, about 25 minutes.

Drain and reserve.

Preheat the oven to 375°.

Grease an 8-inch square glass baking dish.

Heat the oil in a medium skillet.

Cook the onion and garlic until softened, about 3 minutes.

Add the tomatoes, oregano, thyme, and salt.

Bring to a boil and cook over medium-high heat, stirring frequently, until the juices are reduced and the mixture is nearly dry.

Remove from the heat and reserve.

Peel the cooled chayotes and slice lengthwise about ½ inch thick.

Arrange in a single layer in the baking dish.

Spread the tomato sauce over the chayotes and top with the grated cheese.

Bake, uncovered, until hot and the cheese is melted and bubbly, about 20 minutes.

In a nonstick skillet, heat the oil and butter over medium-high heat and cook the pepper and jicama, stirring frequently, until just limp, 3 to 4 minutes.

Stir in the salt, pepper, and parsley.

Serve hot as a side vegetable or as a garnish for grilled fish or chicken.

Prepare the chiles.

Then, cut out the stem end section of the chile.

Discard the stems and cut the chiles open.

Remove the seeds and veins.

Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).

Melt the butter over medium heat in a large skillet and cook the onion, stirring, until limp and softened, about 4 minutes.

Add the reserved chile strips, salt, and cream.

Cook, stirring, until completely heated through and bubbling, about 3 minutes.

Transfer to a shallow bowl.

Sprinkle with cheese and serve at once.

Prepare the chiles.

Then, cut them into thin strips, about 2 inches × ¼ inch.

In a medium nonstick skillet, heat the oil over medium-high heat.

Add the onion and cook, stirring, over medium heat until the onion begins to brown, 4 to 5 minutes.

Add the chile strips and oregano.

Cook, stirring, 1 minute.

Season with salt.

Wipe the chiles with a damp paper towel to remove dust.

In a hot dry skillet, warm the chiles briefly until they soften and are pliable.

Slit the chiles down one side, seed, and devein, leaving the stems intact.

Reserve.

In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice, cloves, and oregano.

Remove the pan from the heat.

Add the reserved chiles, fresh mint, and olive oil.

Cover and marinate, turning gently, once or twice, for 6 to 8 hours at room temperature.

About 45 minutes before serving, prepare the guacamole.

Drain the chiles, pat them dry, then stuff equally with the guacamole.

(The marinated chiles are fragile, so handle very gently to prevent tearing them.

) Place 1 stuffed chile on each of 4 serving plates.

Drizzle with sour cream and sprinkle with chopped cilantro.

Serve within 30 minutes to prevent the guacamole from turning brown.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the chiles.

Then, put 1 roasted and peeled chile on a work surface.

Using a small sharp knife cut a slit to open the chile from the stem end to within 1-inch of the tip.

Carefully cut out the seed pod and discard.

Gently rinse under running water to wash out remaining seeds.

Repeat with the remaining chiles.

In a nonstick skillet, heat the oil over medium-low heat and cook the onion and garlic slowly, stirring frequently, until softened, but not browned, about 3 to 4 minutes.

Add the beans.

With the back of a wooden spoon mash a few of the beans to help thicken the mixture.

Add the oregano, thyme, and chicken broth.

Bring to a boil and cook, stirring, until the liquid is reduced and the beans hold their shape on a spoon.

Season with salt and pepper.

(Since the beans already contain sodium, more salt may not be needed.

) Cool the beans in the pan.

Preheat oven to 350°.

Spoon the filling equally into each prepared chile, packing well to reshape the chile.

Place the filled chiles in a single layer, cut side up, in a rectangular baking pan.

Cover with foil.

Bake until completely heated through, about 25 minutes.

Reheat the sauce and spoon over the top of each chile.

Sprinkle with cheese.

Serve.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the chiles.

Then, with a small sharp knife, slit the chiles open from stem end to within 1½ inches of the tip, keeping the stem intact.

Discard the seeds and rinse to dislodge any remaining seeds.

Blot with paper towels and lay the chiles on a plate.

Preheat the oven to 350°.

Tuck a piece of goat cheese inside each chile.

Arrange the chiles in a single layer on a baking sheet and bake until heated through, about 20 minutes.

Cook the corn in a small pot of boiling water until barely tender, about 3 minutes.

Reheat the tomato sauce and divide among 4 serving plates.

Lay 2 chiles on the sauce on each plate.

Garnish with corn.

Prepare the tomato sauce.

Reserve covered, off heat.

prepare the chiles.

Then preheat the oven to 350°.

With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Mix the refried beans with the salsa and stuff each chile with about ½ cup of the beans and top each with ¼ cup of the cheese.

Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until hot and the cheese is melted, 20 to 25 minutes.

Reheat the sauce.

Serve hot with the tomato sauce spooned over the chiles.