INGREDIENTS

INSTRUCTIONS

Date: Sun, 14 Apr 1996 20:51:33 -7  From: arlenes@holly.ColoState.EDU
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.  Copyright 1995 Karen Mintzias
MM-RECIPES@IDISCOVER.NET  MEAL-MASTER RECIPES LIST SERVER  MM-RECIPES
DIGEST V3 #106  From the MealMaster recipe list.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
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