Recipe - Chayote-Corn Stuffed Chilies Wred Sauce

10 lg Fresh long green chilies

FILLING
1 tablespoon Vegetable oil
2 Cloves garlic; minced
One half Onion; finely minced
1 lg Chayote squash; seeded,
finely minced
1 cup Corn kernels
One half teaspoon Salt
One half teaspoon Ground red chili pepper
Black pepper; to taste
2 tablespoon Lemon juice
One half cup Coarse breadcrumbs
1 tablespoon Nutritional yeast (optional)

BATTER
1 cup Cornmeal
2/3 cup Allpurpose flour
1 teaspoon Baking powder
Three fourths teaspoon Salt
1 One fourth cup Water
Vegetable oil for frying

RED SAUCE
1 cup Tomato sauce
2 Cloves garlic
One half Onion
1 One half cup Water
1 tablespoon Ground red chili pepper
One half teaspoon Salt (or to taste)
One fourth teaspoon Cinnamon
One fourth teaspoon Ground cumin

Date: Sun, 14 Apr 1996 20:51:33 7

From: arlenes@holly.ColoState.EDU
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 heavyduty 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 mediumhigh. 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 1One half 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 chili through mixture, and a
spoon to spread batter over top of chili 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 chili 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
chili 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 melon
and/or tropical fruits would be nice accompaniments.

Copyright 1995 Karen Mintzias

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