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Receta Chayote And Corn Stuffed Chilies With Red Sauce
by Global Cookbook

Chayote And Corn Stuffed Chilies With Red Sauce
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Ingredientes

  • 10 lrg Fresh long green chilies
  • 1 Tbsp. Vegetable oil
  • 2 x Garlic cloves, chopped
  • 1/2 x Onion, finely diced
  • 1 lrg Chayote squash seeded, finely diced
  • 1 c. Corn kernels
  • 1/2 tsp Salt
  • 1/2 tsp Grnd red chili pepper Black pepper, to taste
  • 2 Tbsp. Lemon juice
  • 1/2 c. Coarse breadcrumbs
  • 1 Tbsp. Nutritional yeast (optional)
  • 1 c. Cornmeal
  • 2/3 c. All-purpose flour
  • 1 tsp Baking pwdr
  • 3/4 tsp Salt
  • 1 1/4 c. Water Vegetable oil, for frying
  • 1 c. Tomato sauce
  • 2 x Garlic cloves
  • 1/2 x Onion
  • 1 1/2 c. Water
  • 1 Tbsp. Grnd red chili pepper
  • 1/2 tsp Salt (or possibly to taste)
  • 1/4 tsp Cinnamon
  • 1/4 tsp Grnd cumin

Direcciones

  1. Roast chili peppers according to your favorite method. (I do not have a gas stove or possibly 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 min 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 in garlic, onion and chayote; cook till onion is translucent/soft and mix begins to brown, stirring frequently. Remove pan from heat and add in corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently fold in breadcrumbs and nutritional yeast. On a flat surface, open up one pepper at a time and spread about 3 Tbsp. of the filling mix 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 hrs.)
  2. BATTER: In a pie plate or possibly shallow dish, stir together cornmeal, flour, baking pwdr and salt. Gradually fold in water to create a batter of medium consistency. Heat 1-1/2 inches of oil in a large skillet over medium heat.
  3. Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as proportionately as possible, using stem to help drag chili through mix, and a spoon to spread batter over top of chili if necessary. Fry chilies in warm oil, two at a time, till lightly browned, turning once. It should take about 3 to 4 min 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 Tbsp. 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 till warm and crisp.) RED SAUCE: In a food processor or possibly blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add in water, grnd red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 min, 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 create a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if you like, and garnish with a few slices of avocado and/or possibly some finely chopped cilantro leaves. A black bean salad and slices of cooling fresh melon and/or possibly tropical fruits would be nice accompaniments.