|Ripe avocado||1 Large, peeled, seeded and mashed|
|Onion||120 Milliliter, chopped (1/2 Cup)|
|Sharp cheddar cheese||120 Milliliter, shredded (1/2 Cup)|
|Tomato||1 Medium, chopped|
|Fresh serrano/Jalapeno chiles||2 , seeded and chopped|
|Salt||1⁄2 Teaspoon (3 Milliliter)|
|Hot pepper sauce||1⁄4 Teaspoon (1 Milliliter)|
|Ground black pepper||1⁄4 Teaspoon (1 Milliliter)|
|Crisp tortilla chips||16|
|Sharp cheddar cheese||180 Milliliter, shredded (3/4 Cup)|
|Vegetable dippers||1⁄2 Cup (8 tbs) (For Dipping)|
|Tortilla chips||1⁄2 Cup (8 tbs) (For Dipping)|
|Fresh cilantro||1 Tablespoon|
|Vegetable dippers||120 Milliliter (For Dipping)|
|Tortilla chips||120 Milliliter (For Dipping)|
|Fresh cilantro||1 Teaspoon|
Quarter chayote; cook in a small amount of boiling water for about 15-20 minutes, or until very tender.
Remove seed and peel; chop into blender or food processor bowl.
Add avocado and blend until pureed.
Add onion, 1/2 cup cheese, tomato, chiles and seasonings; blend for 5 seconds or just until mixed.
Taste for seasoning.
Line a 1 -quart shallow casserole dish or pie plate with tortilla chips; spoon guacamole mixture over chips.
Top with remaining cheese as desired.
Place dish in a 350°F (180°C) oven for about 10 minutes or until cheese melts and bubbles.