Cayhua Rellena

Pre-heat oven to 400F.

On a clean work surface, split the cayhua from stem to bottom of the pod. With your fingers, pull out the black seeds and white membrane. Transfer to a baking sheet pan and reserve.

In a small sauce pan over medium heat sauté the chorizo in olive oil until fully cooked, about 3-4 minutes. Remove from heat and equally divide into the cayhua. Top with farmer’s cheese and crumbled pork rinds.

Transfer to the middle rack of the oven and bake until the pork rinds are golden brown, about 6-8 minutes. Remove from heat and transfer to warm dinner plates and serve.