Chayote and Corn-stuffed Chilies

Ingredients

 * 10 large fresh long green chilies

Filling

 * 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)

Batter

 * 1 cup cornmeal
 * ⅔ cup all-purpose flour
 * 1 tsp baking powder
 * ¾ tsp salt
 * 1¼ cup water
 * vegetable oil, for frying

Red Sauce

 * 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

Directions

 * 1) Roast chili peppers according to your favorite method.
 * 2) (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.
 * 3) The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels).
 * 4) Carefully remove peels from roasted peppers, leaving stems attached.
 * 5) Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes.
 * 6) 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.
 * 6) Carefully roll sides of pepper around filling to enclose, pressing firmly to shape.
 * 7) (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 1½ 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.
 * 7) It should take about 3 to 4 minutes per side.
 * 8) Remove and drain on absorbent paper.
 * 9) (the temperature and freshness of the oil is important.
 * 10) If conditions are right, each chili will absorb less than 1 tablespoon of oil).
 * 11) (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

 * 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