Chayote & Corn Stuffed Chilies with Red Sauce

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.02

 

Title: Chayote & Corn Stuffed Chilies with Red Sauce

Categories: Main dish, Vegetarian, Karen's

Yield: 10 chiles

 

10 lg Fresh long green chilies

 

MMMMM--------------------------FILLING-------------------------------

1 tb Vegetable oil

2 ea Garlic cloves, minced

1/2 ea 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)

 

MMMMM---------------------------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

 

MMMMM-------------------------RED SAUCE------------------------------

1 c Tomato sauce

2 ea Garlic cloves

1/2 ea 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 chile 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. (Chiles 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 chiles 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.

 

Copyright 1995 Karen Mintzias

 

MMMMM

 

**++**++**++**++**++**++**++**++**++**++**++**++**++**++**++**

 

Want to contact Karen? Email ilyce or firecatilyce

Into cooking? Ask Karen about 101Weekly Recipes

Want to find Karen on Amazon?

 

http://www.amazon.com/exec/obidos/wishlist/38SWC2EM6XFR5/ref=wl_em_to?add-fa

v=1