Chayote Or Mirliton Salad - cooking recipe

Ingredients

2 chayotes
1 fresh jalapeno chile, minced
1 -2 roasted red pepper, in 1/4 inch dice
2 -4 ounces monterey jack cheese or 2 -4 ounces cheddar cheese, in 1 inch by 1/4 inch sticks
1 avocado, peeled and cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
1/3 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro (or more to taste)
salt, pepper to taste

Preparation

In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.