| 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. |
| 7 | Filling: in a heavy skillet, heat oil on medium-high. |
| 8 | Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. |
| 9 | Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. |
| 10 | Gently mix in breadcrumbs and nutritional yeast. |
| 11 | 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. |
| 12 | Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. |
| 13 | (chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours). |
| 14 | Batter: in a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. |
| 15 | Gradually mix in water to form a batter of medium consistency. |
| 16 | Heat 1-?inches of oil in a large skillet over medium heat. |
| 17 | Lightly roll each stuffed chili pepper in flour. |
| 18 | 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. |
| 19 | Fry chilies in hot oil, two at a time, until lightly browned, turning once. |
| 20 | It should take about 3 to 4 minutes per side. |
| 21 | Remove and drain on absorbent paper. |
| 22 | (the temperature and freshness of the oil is important. |
| 23 | If conditions are right, each chili will absorb less than 1 tablespoon of oil). |
| 24 | (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). |
| 25 | Red sauce: in a food processor or blender, puree garlic and onion with tomato sauce. |
| 26 | Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. |
| 27 | Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching. |
| 28 | 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. |
| 29 | 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. |
| 30 | A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments |
