Chayote & Corn Stuffed Chilies With Red Sauce

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

• Ready In: 45 mins
• Yields: 10 chilies

Ingredients

• 10  large  fresh long green chilies

• Filling

• 1  tablespoon  vegetable oil
• 2  garlic cloves, minced
• 1⁄2 onion, finely diced
• 1  large chayote, finely diced
• 1  cup corn kernel
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  ground red chili pepper
•  black pepper, to taste
• 2  tablespoons lemon juice
• 1⁄2 cup  coarse  breadcrumbs
• 1  tablespoon nutritional yeast (optional)

• Batter

• 1  cup cornmeal
• 2⁄3 cup all-purpose flour
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt
• 1 1⁄4 cups water
•  vegetable oil

• Sauce

• 1  cup tomato sauce
• 2  garlic cloves
• 1⁄2 onion
• 1 1⁄2 cups water
• 1  tablespoon  ground red chili pepper
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground cumin

Directions

1. Roast chili peppers. Carefully remove peels from roasted peppers and leave stems attached. Remove seeds and membranes.
2. Filling:
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. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
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. Note you can do this part a day ahead.
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. Heat 1-1/2 inches of oil to medium.
9. Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter [use the stem and if needed a spoon]
10. Fry chilies in hot oil, two at a time, until lightly browned, turning once. Remove and drain on absorbent paper.
11. If making ahead rehead by placing in 350F oven until hot and crisp.
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. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
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. Additional foods suggested: Black Bean Salad, Tropical fruit, Melons.