Costa Rican Beef & Chayote

For the beef and chayote: Heat oil in a large skillet over medium heat. Add onion and saute for about 7-8 minutes. Stir in garlic and saute for an additional 30 seconds.

Add meat, curry powder, salt, and pepper to the mixture. Continue to saute until meat is no longer pink, about 3-5 minutes.

Add red bell pepper, tomatoes, chayote, tomato paste and corn. Lower the heat, cover and cook until chayote is tender, about 15 minutes.
Stir in cilantro and season with salt and pepper accordingly. Garnish with additional cilantro and queso fresco (optional).

For the quesadillas: Heat a skillet or griddle over medium heat. Place 1/4 cup of of Mexican blend and Monterey jack cheeses on four tortillas (also add queso fresco, if using). Next, place the tortillas with the cheese on them in the hot skillet. Add adobo sauce on top of the cheese, if using. Place the second tortilla on top of each. When the bottom side is slightly browned, flip over. Brown second side for about 30 seconds to 1 minute. Serve on a plate and cut into four squares with a a knife or pizza slicer.