INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 671.7mg
Potassium: 212.9mg
Carbohydrates: 26.1g
Fiber: 2.4g
Sugar: 2.6g
Protein: 3.6g