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Chayote & Corn Stuffed Chilies With Red Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHAYOTE & CORN STUFFED CHILIES WITH RED SAUCE
 Categories: Main dish, Vegetarian
      Yield: 10 Chilies
 
     10 lg Fresh long green chilies

MMMMM--------------------------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)

MMMMM---------------------------BATTER--------------------------------
      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.
 
MMMMM

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