Chayote & Corn Stuffed Chilies With Red Sau Recipe

Chayote Corn Stuffed Chilies With Red Sau Recipe


10 pcs of chilies (green, large and long, fresh)

For the Filling:
1 Tbsp of oil (vegetable)
2 cloves of garlic; minced finely
1/2 pc of onion; diced finely
1 pc of squash (Chayote, large); seeded and diced finely
1 c of corn kernels
1/2 tsp of salt
2 Tbsps of lemon juice
1/2 tsp of pepper (chili red and ground)
1/2 c of bread crumbs (coarse)
1 Tbsp of nutritional yeast (not necessary)
Black pepper (to taste)

For the Batter:
1 c of cornmeal
1 tsp of baking powder
2/3 c of flour (all-purpose)
1 1/4 c of water
3/4 tsp of salt

Vegetable oil (for frying)

For the Red Sauce:
1 c of tomato sauce
2 cloves of garlic
1/2 of an onion
1.5 c of water
1 Tbsp of pepper (red chili and ground)
1/2 tsp of salt (to taste)
1/4 tsp of cinnamon
1/4 tsp of cumin (ground)


Have the chilies roasted based on personal preference. Take off peels to leave the stems attaching chili. Cut slit in single part of pepper to remove the seeds, scraping slowly then rinsing seeds away with connecting membranes. Allow to dry by patting a towel on it.

Create filling by heating oil over moderately high flame. Add Chayote, onion as well as garlic then cook, while stirring often, ’til onion becomes translucent as well as when the mixture starts browning.

Take pan off flame and drop juice of lemon, pepper (black), salt, chili and corn while stirring ’til well-combined. Add gradually yeast and breadcrumbs.

Using flat counter, open a pepper then spread approximately 3 Tbsps of filling into center. Slowly close the pepper by rolling the sides around filling. Firmly press the pepper to create shape. Repeat with other chilies.

Create the batter by stirring together salt, baking powder, flour and cornmeal. Slowly combine with water, forming batter with neither soggy nor hard consistency. Pour oil about 1.5″ on skillet (large) on moderate flame.

Roll per filled chili lightly into flour then into batter to coat. Hold stem while dragging the chili into batter then pour a mixture on the stem area when necessary.

Then fry the chilies ’til browned lightly and turn once, frying 3-4 minutes each side. Lift pepper off from oil then drain using paper towels.

Create the sauce by processing onion, tomato sauce and garlic into puree. Pour mixture into saucepan then add cumin, cinnamon, salt, ground pepper as well as water then cook on moderate flame for half an hour while stirring often.

Serve this dish by spooning sauce into a serving plate and pouring it decoratively. Arrange chili on plate, drizzling more sauce on top then garnishing with avocado slices or leaves of cilantro. This recipe creates about ten chilies.

Chayote Corn Stuffed Chilies With Red Sau Recipe

Leave a Reply