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    You are in: Home / Recipes / Chayote & Corn Stuffed Chilies With Red Sauce Recipe
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    Chayote & Corn Stuffed Chilies With Red Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    That is Dr House to you's Note:

    You can be as dramatic as you want with the presentation.

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    Ingredients:

    Yield:

    chilies

    Units: US | Metric

    Filling

    Batter

    Sauce

    Directions:

    1. 1
      Roast chili peppers. Carefully remove peels from roasted peppers and leave stems attached. Remove seeds and membranes.
    2. 2
      Filling:
    3. 3
      To oil heated to med high add the garlic, onion and chayote and cook until onion is translucent and mixture begins to brown, stirring frequently.
    4. 4
      Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
    5. 5
      Gently mix in breadcrumbs and nutritional yeast. Stuff one pepper at a time with 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape.
    6. 6
      Note you can do this part a day ahead.
    7. 7
      Batter: In a shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency.
    8. 8
      Heat 1-1/2 inches of oil to medium.
    9. 9
      Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter [use the stem and if needed a spoon]
    10. 10
      Fry chilies in hot oil, two at a time, until lightly browned, turning once. Remove and drain on absorbent paper.
    11. 11
      If making ahead rehead by placing in 350F oven until hot and crisp.
    12. 12
      Sauce: In blender, puree garlic and onion with tomato sauce. Place mix in pan and add water, ground red chili pepper, salt, cinnamon and cumin.
    13. 13
      Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
    14. 14
      TO SERVE: Spoon a little sauce onto each plate. Garnish with a few slices of avocado and/or some finely minced cilantro leaves.
    15. 15
      Additional foods suggested: Black Bean Salad, Tropical fruit, Melons.

    Ratings & Reviews:

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    Nutritional Facts for Chayote & Corn Stuffed Chilies With Red Sauce

    Serving Size: 1 (2346 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 162.1
     
    Calories from Fat 23
    14%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 630.5 mg
    26%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 4.7 g
    19%
    Protein 4.7 g
    9%

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