Title: Chayote and Corn Stuffed Chilies with Red Sauce
Categories: Appetizer
Yield: 10 Chilies
| 10 | lg | Fresh long green chilies |
| FILLING |
| 1 | tb | Vegetable oil |
| 2 | | Garlic cloves; minced |
| 1/2 | | Onion; finely diced |
| 1 | lg | Chayote squash - seeded, finely diced |
| 1 | c | Corn kernels |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground red chili pepper |
| | | Black pepper, to taste |
| 2 | tb | Lemon juice |
| 1/2 | c | Coarse breadcrumbs |
| 1 | tb | Nutritional yeast (optional) |
| BATTER |
| 1 | c | Cornmeal |
| 2/3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1 1/4 | c | Water |
| | | Vegetable oil; for frying |
| RED SAUCE |
| 1 | c | Tomato sauce |
| 2 | | Garlic cloves |
| 1/2 | | Onion |
| 1 1/2 | c | Water |
| 1 | tb | Ground red chili pepper |
| 1/2 | ts | Salt (or to taste) |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Ground cumin |
Roast chili peppers according to your favorite method. (I don't have a gas
stove or other type of open flame, so I heat the oven to the hottest
temperature, then bake the peppers on a heavy-duty baking sheet, turning if
necessary to char all sides. The roasted peppers are placed in a bowl,
covered, then allowed to steam a few minutes to help facilitate removal of
the peels.) Carefully remove peels from roasted peppers, leaving stems
attached. Remove seeds by cutting a slit along one side of each pepper and
gently scraping and rinsing out seeds and attached membranes. Pat dry and
set aside. FILLING: In a heavy skillet, heat oil on medium-high. Add
garlic, onion and chayote; cook until onion is translucent and mixture
begins to brown, stirring frequently. Remove pan from heat and add corn,
chili pepper, salt, black pepper, and lemon juice, stirring to combine
well. Gently mix in breadcrumbs and nutritional yeast. On a flat surface,
open up one pepper at a time and spread about 3 tablespoons of the filling
mixture down the center of each. Carefully roll sides of pepper around
filling to enclose, pressing firmly to shape. (Chilies may be prepared
ahead of time to this point, covered, and refrigerated up to 24 hours.)
BATTER: In a pie plate or shallow dish, stir together cornmeal, flour,
baking powder and salt. Gradually mix in water to form a batter of medium
consistency. Heat 1-1/2 inches of oil in a large skillet over medium heat.
Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper
with batter, as evenly as possible, using stem to help drag chili through
mixture, and a spoon to spread batter over top of chili if necessary. Fry
chilies in hot oil, two at a time, until lightly browned, turning once. It
should take about 3 to 4 minutes per side. Remove and drain on absorbent
paper. (The temperature and freshness of the oil is important. If
conditions are right, each chili will absorb LESS than 1 tablespoon of
oil.) (If chilies must be prepared in advance, reheat just before serving
by placing them on a baking sheet in a preheated 350 F. oven until hot and
crisp.) RED SAUCE: In a food processor or blender, puree garlic and onion
with tomato sauce. Transfer to a saucepan and add water, ground red chili
pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30
minutes, stirring frequently to prevent scorching. TO SERVE: Spoon a little
sauce onto each plate, spreading it around in a spiral fashion with the
back of the spoon to form a large circle. Place a chili onto circle of
sauce, drizzling a bit of additional sauce over top if desired, and garnish
with a few slices of avocado and/or some finely minced cilantro leaves. A
black bean salad and slices of cooling fresh melon and/or tropical fruits
would be nice accompaniments.