Chayote casserole with roasted poblano and corn

Halve the chayote and remove the pit; peel or not; cut into one inch cubes.

Steam the chayote covered about 15 minutes, stirring every 3 or 4, until still crisp-tender; do not boil.

Spread in a casserole dish and sprinkle with a little salt.

Char poblanos over a gas flame until evenly blistered, steam under a kitchen towel as they cool, rub off the skins, remove stem and seeds, rinse quickly and slice into small pieces.

Add the poblano, sauteed onions and garlic, a little dried thyme, Mexican oregano and fresh corn kernels.

Pour over a bit of milk, flatten, and sprinkle with grated chihuahua cheese.

Bake at 350 until boiling, then sprinkle with buttered breadcrumbs and bake another 20 minutes or so until browned and crusty.