| Step 1 |
In a large skillet or saucepan, add two tablespoons of cooking oil and sauté the onion and garlic until fragrant and translucent. Pour the Salsa Roja La Costeña, season with salt and pepper and bring to a boil. Set aside. |
| Step 2 |
Cut the cheese and ham slices to the right size to sandwich a slice of each between two chayote slices. |
| Step 3 |
Gently coat the filled chayote ‘sandwiches’ in flour on all sides and set them aside. Use toothpicks to prevent the chayotes from falling apart. |
| Step 4 |
Use a hand mixer to whip the egg whites with a pinch of salt until soft peaks form. |
| Step 5 |
Preheat enough oil in a frying pan, dip the flour-coated chayotes in the whisked egg whites and fry until golden on all sides. |
| Step 6 |
Heat the whole beans in a saucepan. |
| Step 7 |
Serve the battered chayotes with salsa roja and a side of whole black beans. |
