Chayote & Corn Stuffed Chilies With Red Sau
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Chayote & Corn Stuffed Chilies With Red Sau
  Corn    Appetizers  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7696. Report a problem with this recipe.
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      Title: Chayote & corn stuffed chilies with red sau
 Categories: Appetizers
      Yield: 10 Chilies
     10 lg Fresh long green chilies

      1 tb Vegetable oil
      2    Garlic cloves; minced
    1/2    Onion; finely diced
      1 lg Chayote squash
           -- seeded, finely diced
      1 c  Corn kernels
    1/2 ts Salt
    1/2 ts Ground red chili pepper
           Black pepper, to taste
      2 tb Lemon juice
    1/2 c  Coarse breadcrumbs
      1 tb Nutritional yeast (optional)

      1 c  Cornmeal
    2/3 c  All-purpose flour
      1 ts Baking powder
    3/4 ts Salt
  1 1/4 c  Water
           Vegetable oil; for frying

MMMMM-------------------------RED SAUCE------------------------------
      1 c  Tomato sauce
      2    Garlic cloves
    1/2    Onion
  1 1/2 c  Water
      1 tb Ground red chili pepper
    1/2 ts Salt (or to taste)
    1/4 ts Cinnamon
    1/4 ts Ground cumin
  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 1-1/2 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.

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Recipe ID 7696 (Apr 03, 2005)

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