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Chayote & Corn Stuffed Chilies With Red Sauce

Category: Main Course

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

10 large Fresh long green chilies

MMMMMFILLING

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 tbsp Lemon juice
1/2 cup Coarse breadcrumbs
1 tbsp Nutritional yeast (optional)

MMMMMBATTER

1 cup Cornmeal
2/3 cup All-purpose flour
1 tsp Baking powder
3/4 tsp Salt
1 1/4 cup Water
Vegetable oil, for frying

MMMMMRED SAUCE

1 cup Tomato sauce
2 Garlic cloves
1/2 Onion
1 1/2 cup Water
1 tbsp Ground red chili pepper
1/2 tsp Salt (or to taste)
1/4 tsp Cinnamon
1/4 tsp Ground cumin

Instructions:

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.