Stuffed Chayotes

Cut the chayotes in half lengthwise and place them in a pot. Cover them with water and cook until tender. Remove from the water and let them cool.

Finely chop the onion and garlic.

Cut the ham into small cubes.

In a skillet, melt the butter and sauté the chopped onion and garlic. Add the ham and cook until lightly browned.

Take each chayote half, remove the seed, and use a spoon to scoop out most of the flesh, creating a small hollow 'boat.'

Add the scooped-out chayote flesh to the skillet mixture and fry it briefly, just until most of the water from the chayote flesh has evaporated.

Grease a baking dish with a bit of butter and place the hollowed-out chayote halves in it. Fill each half with a portion of the sautéed mixture, then top with fresh cream and a slice of fresh cheese.

Bake in a preheated oven at 180°C (350°F) for about 15 minutes, until the chayotes are heated through and the cheese has melted.