Chayote & Corn Stuffed Chilies With Red Sauce

Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Filling
Batter
Red Sauce
Servings:
Instructions
  1. Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
  2. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins 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
  1. In a heavy skillet, heat oil on medium-high.
  2. Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
  3. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
  4. Gently mix in breadcrumbs and nutritional yeast.
  5. 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
  1. In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
  2. Gradually mix in water to form a batter of medium consistency.
  3. Heat 1-1/2 inches of oil in a large skillet over medium heat*.
  4. Lightly roll each stuffed chili pepper in flour.
  5. 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.
  6. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
  7. Remove and drain on absorbent paper.
Red Sauce
  1. In a food processor or blender, puree garlic and onion with tomato sauce.
  2. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
  3. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To Serve
  1. 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.
  2. 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.
  3. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Recipe Notes

*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.

 

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Baked Plantain Loaf

Baked Plantain Loaf
Print Recipe
Slice and serve with salted peanuts or as an accompaniment to spicy dishes.
Servings Prep Time
6 People 60 minutes
Servings Prep Time
6 People 60 minutes
Baked Plantain Loaf
Print Recipe
Slice and serve with salted peanuts or as an accompaniment to spicy dishes.
Servings Prep Time
6 People 60 minutes
Servings Prep Time
6 People 60 minutes
Ingredients
Servings: People
Instructions
  1. Peel the plantains, cut them into small chunks and put into a large deep mixing bowl. Mash into a thick paste with your fingers or an electric blender. If using a blender, you may need to add 1/8 to 1/4 cup of water for smoother blending.
  2. Add the chilli sambal, rice flour, salt and mix well.
  3. Gently heat the corn oil in a frying pan and add the turmeric. Stir well, remove from the heat and blend into the plantain mixture which should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour or if too stiff, add small amounts of water until it reached the described consistency.
  4. Grease a loaf pan, and pour plantain mixture into it.
  5. Bake in the oven on medium to low heat at 350˚ for 1 hr. or until cooked and firm.
  6. When cooked, remove from the oven and allow to stand for approximately 5-10 min. before turning it out on a wire rack.
  7. Slice and serve with salted peanuts or as an accompaniment to spicy dishes.
  8. peanuts or as an accompaniment to spicy dishes.
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Dees Mexican Layered Dip

Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Mash the avocado up with a fork, add the lime juice, season to taste.(Guacamole)
  2. Mix the sour cream, mayonnaise, and taco seasoning mix together. Stir until well blended. (Taco Mix)
  3. On a pretty round glass plate, layer the following ingredients, extending almost to the edge and making layers about 1/4 inch thick. 1.) Bean dip 2.) Guacamole dip (Avocado) 3.) Taco Mixture 4.) Grated Jack Cheese 5.) Grated Cheddar Cheese 6.) Chopped Tomatoes 7.) Chopped Green Onions.
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Chile Bisque

Chile Bisque
Print Recipe
Mexican Mild Chile Bisque
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Chile Bisque
Print Recipe
Mexican Mild Chile Bisque
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Combine the pulp and the rice in a blender or food processor and make a smooth sauce. Season this sauce highly with the hot sauce and add salt to taste.
  2. Beat the egg with the cream and add to 1 quart of hot milk. Blend the chile rice mixture into the milk, heat, and serve over toast squares.
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Mexican Wedding Cakes (Russian Tea Cakes)

Mexican Wedding Cakes (Russian Tea Cakes)
Print Recipe
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.
Prep Time
30 minutes
Prep Time
30 minutes
Mexican Wedding Cakes (Russian Tea Cakes)
Print Recipe
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Cream butter with powered sugar. Add flour gradually, beating well after each addtion. Add nuts and vanilla, blend well.
  2. Shape into balls and place on ungreased cookie sheet.
  3. Bake in a 325 oven for 15 - 18 minutes. Roll in powered sugar immediately after taking out of oven.
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