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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 tablespoon vegetable oil

2 garlic cloves;

minced

1/2 onion; finely diced

1 large chayote; seeded, finely diced

1

cup corn kernels

1/2 teaspoon salt

1/2 teaspoon ground red chili

pepper

black pepper to taste

2 tablespoons lemon juice

1/2 cup coarse

bread crumbs

1 tablespoon nutritional yeast, optional

 

Batter:

1 cup

corn meal

2/3 cup all purpose flour

1 teaspoon baking powder

3/4

teaspoon 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 tablespoon ground red chili pepper

1/2 teaspoon salt or to

taste

1/4 teaspoon cinnamon

1/4 teaspoon ground cumin

 

Roast chili

peppers according to your favorite method. 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 bread crumbs 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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