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Chayote & Corn Stuffed Chilies with red sauce - vegan
Yield: 10 chilies
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 ts 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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