prep chayote and dice into ½ inch pieces stem and seed poblano, and dice into ¼ inch pieces mince garlic slice and separate green onions

combine arepa mix with ⅔ cup water and cheddar jack cheese add ¼ t salt and mix, form into large ball with hands separate ball into 4 pieces and press each piece into a disk about ¼ inch thick heat large non stick with 1 T oil and sear for 2-3 minutes per side over medium high heat until golden brown and crisp transfer to plate and return pan to heat

while the arepas cook heat medium non stick over medium heat and add 1 t olive oil sear chayote for 2-3 minutes, toss and continue to cook for another 7-8 minutes stirring occasionally add peppers and cook another 2-3 minutes add garlic and sweat for 2-3 minutes and season with a pinch of salt, pinch of pepper and chimichurri seasoning

in same large non stick from the arepas heat over medium high heat with 1 t olive oil add chicken thighs and sear for 3-4 minutes season with a pinch of salt and pepper stir continue to cook for 4-5 more minutes, stirring occasionally add green onion bottoms and mole concentrate with ¼ cup water cook until reduced by ½

plate top with queso fresco and green onion tops