Makes: 8 servings

3 medium chayotes, sliced (about 4 cups)
2 epazote leaves
1 Tbsp. oil
3 large poblano chiles, seeded, cut into thin strips
1 large onion, thinly sliced (about 1 cup)
1 jalapeņo pepper, seeded, minced
1 can (28 oz.) diced tomatoes, drained
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese with Jalapeņo Peppers, sliced


PREHEAT oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeņo peppers.

LAYER half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.

BAKE 20 to 25 min. or until mixture is heated through and cheese is melted.

Serving Suggestion: Serve with a piece of cooked lean meat and mixed green salad tossed with your favorite KRAFT Dressing.

Special Extra: Garnish with chopped fresh cilantro and tomatoes just before serving.

Substitute: Substitute 4 cups sliced cleaned nopales cactus for the chayotes. Boil in salted water 15 min., then drain before using as directed.