Chayote & Corn Stuffed Chilies With Red Sauce
- Ready In:
- 45mins
- Ingredients:
- 26
- Yields:
-
10 chilies
ingredients
- 10 large fresh long green chilies
-
Filling
- 14.79 ml vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely diced
- 1 large chayote, finely diced
- 236.59 ml corn kernel
- 2.46 ml salt
- 2.46 ml ground red chili pepper
- black pepper, to taste
- 29.58 ml lemon juice
- 118.29 ml coarse breadcrumbs
- 14.79 ml nutritional yeast (optional)
-
Batter
- 236.59 ml cornmeal
- 157.80 ml all-purpose flour
- 4.92 ml baking powder
- 3.69 ml salt
- 295.73 ml water
- vegetable oil
-
Sauce
- 236.59 ml tomato sauce
- 2 garlic cloves
- 1 onion
- 354.88 ml water
- 14.79 ml ground red chili pepper
- 2.46 ml salt, to taste
- 1.23 ml cinnamon
- 1.23 ml ground cumin
directions
- Roast chili peppers. Carefully remove peels from roasted peppers and leave stems attached. Remove seeds and membranes.
-
Filling:
- 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.
- 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. 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.
- Note you can do this part a day ahead.
- Batter: In a 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 to medium.
- Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter [use the stem and if needed a spoon]
- Fry chilies in hot oil, two at a time, until lightly browned, turning once. Remove and drain on absorbent paper.
- If making ahead rehead by placing in 350F oven until hot and crisp.
- 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.
- Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
- TO SERVE: Spoon a little sauce onto each plate. Garnish with a few slices of avocado and/or some finely minced cilantro leaves.
- Additional foods suggested: Black Bean Salad, Tropical fruit, Melons.
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