Chayote & Corn Stuffed Chilies With Red Sauce

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Ready In:
45mins
Ingredients:
26
Yields:
10 chilies
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ingredients

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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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RECIPE SUBMITTED BY

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
 
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