Chayote and Corn-stuffed Chilies

Chayote and Corn-stuffed Chilies Recipe - Vegetarian Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Chayote and Corn-stuffed Chilies is a delicious and flavorful dish that combines the heat of long chilies with the sweetness of corn and the mildness of chayote squash. This dish is perfect for those who enjoy a bit of spice in their meals.

History

This recipe is a fusion of Mexican and South American flavors, combining traditional ingredients like chilies and corn with a modern twist of chayote squash. It is a popular dish in many Latin American countries and is often served at special occasions and celebrations.

Ingredients

10 large fresh long green chilies

Filling

1 tbsp vegetable oil
2 garlic cloves, minced
0.5 onion, finely diced
1 large chayote squash, seeded, finely diced
1 cup corn kernels
0.5 tsp salt
0.5 tsp ground red chili pepper
black pepper, to taste
2 tbsp lemon juice
0.5 cup coarse breadcrumbs
1 tbsp nutritional yeast (optional)

Batter

1 cup cornmeal
0.67 cup all-purpose flour
1 tsp baking powder
0.75 tsp salt
1.25 cups water
vegetable oil, for frying

Red Sauce

1 cup tomato sauce
2 garlic cloves
0.5 onion
1.5 cups water
1 tbsp ground red chili pepper
0.5 tsp salt (or to taste)
0.25 tsp cinnamon
0.25 tsp ground cumin

How to prepare

Roast chili peppers using your preferred method. If you don't have a gas stove or open flame, preheat the oven to the highest temperature and bake the peppers on a heavy-duty baking sheet. Turn them occasionally to char all sides. Once roasted, place the peppers in a bowl, cover, and allow them to steam for a few minutes. This will make it easier to remove the peels.
Carefully remove the peels from the roasted peppers, making sure to leave the stems attached.
To remove the seeds, cut a slit along one side of each pepper and gently scrape and rinse out the seeds and attached membranes.
Pat the peppers dry and set them aside.

Filling

In a heavy skillet, heat oil over medium-high heat.
Add garlic, onion, and chayote. Cook until the onion is translucent and the mixture begins to brown, stirring frequently.
Remove the pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice. Stir well to combine.
Gently mix in breadcrumbs and nutritional yeast.
On a flat surface, open up one pepper at a time and spread about 3 tbsp of the filling mixture down the center of each pepper.
Carefully roll the sides of the pepper around the filling, pressing firmly to shape. The chilies can be prepared ahead of time up to this point. Cover them and refrigerate for 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 1.5 inches of oil in a large skillet over medium heat.
Lightly roll each stuffed chili pepper in flour.
Carefully coat each pepper with batter, ensuring an even coating. Use the stem to help drag the chile through the mixture, and a spoon to spread the batter over the top if needed.
Fry the chilies in hot oil, two at a time, until lightly browned, turning once. This should take about 3 to 4 minutes per side.
Remove the fried chilies and drain them on absorbent paper. The temperature and freshness of the oil are important. If needed, reheat the chilies just before serving by placing them on a baking sheet in a preheated oven at 350°F (177°C) until hot and crisp.

Red Sauce

In a food processor or blender, puree garlic and onion with tomato sauce.
Transfer the mixture to a saucepan and add water, ground red chili pepper, salt, cinnamon, and cumin.
Cook the sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.

To serve

Spoon a small amount of sauce onto each plate, spreading it in a spiral fashion using the back of a spoon to create a large circle.
Place a chili onto the circle of sauce, drizzling a bit of additional sauce over the top if desired. Garnish with a few slices of avocado and/or finely minced cilantro leaves.
Serve with a black bean salad and slices of refreshing fresh and/or tropical fruits as accompaniments.

Variations

Add cooked ground meat or tofu to the filling for extra protein.
Use different types of chilies for varying levels of heat.
Top the stuffed chilies with cheese before frying for a gooey and cheesy twist.

Cooking Tips & Tricks

Make sure to roast the chilies properly to bring out their flavor and make them easier to peel.

- Be careful when handling the chilies, as they can be quite spicy. Consider wearing gloves while working with them.

- The batter should be of medium consistency to ensure a crispy coating on the stuffed chilies.

- Fry the chilies in hot oil to achieve a golden brown and crispy exterior.

Serving Suggestions

Serve the Chayote and Corn-stuffed Chilies with a side of black bean salad and slices of fresh or tropical fruits for a complete and balanced meal.

Cooking Techniques

Roasting the chilies

- Frying the stuffed chilies

- Making the red sauce

Ingredient Substitutions

Substitute zucchini for chayote squash if unavailable.

- Use gluten-free flour and cornmeal for a gluten-free version of the dish.

- Replace nutritional yeast with grated Parmesan cheese for a different flavor profile.

Make Ahead Tips

The stuffed chilies can be prepared ahead of time and refrigerated for up to 24 hours before frying. The red sauce can also be made in advance and reheated before serving.

Presentation Ideas

Arrange the stuffed chilies on a plate with a drizzle of red sauce and garnish with avocado slices and cilantro leaves for a visually appealing presentation.

Pairing Recommendations

Pair the Chayote and Corn-stuffed Chilies with a refreshing cucumber salad and a glass of chilled white wine for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover stuffed chilies in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until hot and crispy.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Vitamin A: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains: Wheat

Summary

This dish is a good source of carbohydrates and vitamins, with moderate amounts of fats and proteins. It is a flavorful and satisfying meal option.

Summary

Chayote and Corn-stuffed Chilies is a flavorful and satisfying dish that combines the heat of chilies with the sweetness of corn and the mildness of chayote squash. With a crispy exterior and a savory filling, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, just like any other, and I was rummaging through an old box of recipe cards that I had collected over the years. As I sifted through the faded pieces of paper, one caught my eye. It was titled "Chayote and Corn-stuffed Chilies", and it immediately piqued my interest.

I had never heard of such a dish before, but the ingredients listed on the card sounded intriguing. Chayote, corn, chilies... it sounded like a delicious and unique combination. I knew I had to try making it.

As I read through the recipe, I realized that it was handwritten in a delicate script that was unfamiliar to me. It was clear that this recipe had been passed down from generation to generation, each cook adding their own touch to it. I could almost feel the history and tradition behind it.

I decided to give the recipe a try, even though I had never cooked with chayote before. I headed to the market to gather the ingredients, feeling a sense of excitement and anticipation. I could already imagine the aroma of the chilies roasting in the oven, the sweetness of the corn mingling with the earthy flavor of the chayote.

Back in my kitchen, I set to work following the instructions on the card. I chopped the chayote into small cubes, feeling the firm texture of the vegetable under my knife. I roasted the chilies until the skin blistered and blackened, the smell of charred peppers filling the air. I shucked the corn, marveling at the golden kernels that tumbled into my bowl.

As I mixed the ingredients together, I felt a sense of connection to the past. I imagined the hands that had prepared this dish before me, the generations of women who had passed down this recipe. I felt a kinship with them, a shared love of cooking and tradition.

Finally, the dish was ready. I spooned the mixture into the hollowed-out chilies, the vibrant colors of the ingredients creating a beautiful mosaic. I placed them in the oven to bake, watching as the chilies softened and the flavors melded together.

When the timer beeped, I pulled the dish out of the oven and set it on the table. The aroma that wafted up was intoxicating, a heady blend of spices and vegetables. I couldn't wait to taste it.

As I took my first bite, I knew that I had discovered something truly special. The sweetness of the corn contrasted perfectly with the slight bitterness of the chilies, while the chayote added a satisfying crunch. It was a symphony of flavors in my mouth, each ingredient singing in perfect harmony.

I savored each bite, feeling a sense of joy and satisfaction wash over me. This dish was more than just a recipe; it was a piece of history, a connection to my past and the women who had come before me. It was a reminder of the power of food to bring people together, to create memories and traditions that would last a lifetime.

And so, as I sat at my table, enjoying the fruits of my labor, I knew that I would cherish this recipe forever. It was a gift from the past, a link to my heritage and a reminder of the love and care that had gone into creating it. I felt grateful for the opportunity to experience this dish and to carry on the tradition of cooking and sharing it with others.

As the sun dipped below the horizon and the stars twinkled in the sky, I raised my glass in a silent toast to the women who had come before me. I knew that they were with me in spirit, guiding my hands as I cooked and reminding me of the power of food to nourish not just the body, but the soul as well. And as I took another bite of the chayote and corn-stuffed chilies, I felt their presence all around me, a warm and comforting presence that would stay with me always.