Chayote and Corn-stuffed Chilies

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== Ingredients ==
* 10 large fresh long green chilies
=== Filling ===
* 1 tbsp vegetable oil
* 2 garlic cloves, minced
* ½ onion, finely diced
* 1 large chayote squash, seeded, finely diced
* 1 cup corn kernels
* ½ tsp salt
* ½ tsp ground red chili pepper
* black pepper, to taste
* 2 tbsp lemon juice
* ½ cup coarse breadcrumbs
* 1 tbsp nutritional yeast (optional)
=== Batter ===
* 1 cup cornmeal
* ⅔ cup all-purpose flour
* 1 tsp baking powder
* ¾ tsp salt
* 1¼ cup water
* vegetable oil, for frying
=== Red Sauce ===
* 1 cup tomato sauce
* 2 garlic cloves
* ½ onion
* 1½ cup water
* 1 tbsp ground red chili pepper
* ½ tsp salt (or to taste)
* ¼ tsp cinnamon
* ¼ tsp ground cumin
== Directions ==
# 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 1½ 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 chile through mixture, and a spoon to spread batter over top of chile 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 chile 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 chile 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 and/or tropical fruits would be nice accompaniments
Category:Vegetarian Recipes
Category:Fresh chile pepper Recipes
Category:Chayote Recipes
Category:Corn Recipes