In a skillet on medium heat, add Butter with Canola Oil and onion and sauté for 2 minutes until translucent.
Add garlic, chayote, oregano, and salt and cook for 5 to 6 minutes.
Add chorizo and crumble and combine with chayote and cook for 6 to 8 minutes until chorizo is cooked.
Slice poblano peppers lengthwise, pull out the membranes and seeds being careful not to tear the chiles.
Arrange poblano peppers in a casserole dish and fill each with the chorizo and chayote mixture.
Sprinkle with queso Oaxaca and bake until cheese melts, about 10 to 15 minutes.
Notes
Chayote is a very unique vegetable, actually it is a fruit, and it has a funny shape. Chayote is mild in flavor and has a texture of a pear and zucchini. I left the skin on, but it can be peeled if preferred.
Chayote can usually be found in Latin markets, but luckily my local grocery store carries them. Treat chayote as you would zucchini or squash – leave the skin on, chop, and cook.