Chayote and Corn Stuffed Chilies with Red Sauce

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Chayote and Corn Stuffed Chilies with Red Sauce

 

10 large fresh long green chilies

 

Filling:

1 tbsp. vegetable oil

2 garlic cloves, minced

1/2 onion, finely diced

1 large chayote squash seeded, finely diced

1 cup corn kernels

1/2 tsp. salt

1/2 tsp. ground red chili pepper

black pepper, to taste

2 tbsps. lemon juice

1/2 cup coarse breadcrumbs

1 tbsp. nutritional yeast, optional

 

Batter:

1 cup cornmeal

2/3 cup all-purpose flour

1 tsp. baking powder

3/4 tsp. salt

1 1/4 cups water

vegetable oil for frying

 

Red Sauce:

1 cup tomato sauce

2 garlic cloves

1/2 onion

1 1/2 cups water

1 tbsp.ground red chili pepper

1/2 tsp. salt or to taste

1/4 tsp. cinnamon

1/4 tsp. ground cumin

 

Roast chili peppers according to your favorite method.

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.

If chilies must be prepared in advance, reheat just before serving by placing

them on a baking sheet in a preheated 350 degree 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.

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.

 

 

 

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