*  Exported from  MasterCook  *
 
               CHAYOTE & CORN STUFFED CHILIES WITH RED SAUCE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       lg           Fresh long green chilies
                         -----FILLING-----
    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)
                         -----BATTER-----
    1       c            Cornmeal
      2/3   c            All-purpose flour
    1       t            Baking powder
      3/4   ts           Salt
    1 1/4   c            Water
                         Vegetable oil -- for frying
                         -----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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