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- 10 large fresh long green chilies
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- ½ onion, finely diced
- 1 large chayote squash, seeded, finely diced
- 1 cup corn kernels
- ½ tsp salt
- ½ tsp ground red chili pepper
- black pepper, to taste
- 2 tbsp lemon juice
- ½ cup coarse breadcrumbs
- 1 tbsp nutritional yeast (optional)
- 1 cup cornmeal
- ⅔ cup all-purpose flour
- 1 tsp baking powder
- ¾ tsp salt
- 1¼ cup water
- vegetable oil, for frying
Red Sauce Edit
- 1 cup tomato sauce
- 2 garlic cloves
- ½ onion
- 1½ cup water
- 1 tbsp ground red chili pepper
- ½ tsp salt (or to taste)
- ¼ tsp cinnamon
- ¼ tsp 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.
- 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).
- 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 1½ 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 chile through mixture, and a spoon to spread batter over top of chile 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 chile 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 Edit
- 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 Edit
- 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 chile 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 and/or tropical fruits would be nice accompaniments