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1
Roast chili peppers.
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2
Carefully remove peels from roasted peppers and leave stems attached.
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3
Remove seeds and membranes.
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4
Filling:
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5
To oil heated to med high add the garlic, onion and chayote and cook until onion is translucent and mixture begins to brown, stirring frequently.
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6
Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
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7
Gently mix in breadcrumbs and nutritional yeast.
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8
Stuff one pepper at a time with 3 tablespoons of the filling mixture down the center of each.
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9
Carefully roll sides of pepper around filling to enclose, pressing firmly to shape.
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10
Note you can do this part a day ahead.
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11
Batter: In a shallow dish, stir together cornmeal, flour, baking powder and salt.
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12
Gradually mix in water to form a batter of medium consistency.
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13
Heat 1-1/2 inches of oil to medium.
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14
Lightly roll each stuffed chili pepper in flour.
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15
Carefully coat each pepper with batter [use the stem and if needed a spoon]
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16
Fry chilies in hot oil, two at a time, until lightly browned, turning once.
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17
Remove and drain on absorbent paper.
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18
If making ahead rehead by placing in 350F oven until hot and crisp.
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19
Sauce: In blender, puree garlic and onion with tomato sauce.
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20
Place mix in pan and add water, ground red chili pepper, salt, cinnamon and cumin.
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21
Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
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22
TO SERVE: Spoon a little sauce onto each plate.
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23
Garnish with a few slices of avocado and/or some finely minced cilantro leaves.
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24
Additional foods suggested: Black Bean Salad, Tropical fruit, Melons.
