Chayote and Corn-stuffed Chilies

Roast the chili peppers in the oven at the highest temperature, turning them as needed to char all sides.

Place the roasted peppers in a bowl, cover, and let them steam for a few minutes to loosen the skins.

Carefully remove the skins from the peppers, leaving the stems attached.

Remove the seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out the seeds and membranes.

Pat the peppers dry and set aside.

In a heavy skillet, heat the vegetable oil over medium‑high heat.

Add the minced garlic, diced onion, and diced chayote; cook until the onion is translucent and the mixture begins to brown, stirring frequently.

Remove the skillet from the heat and stir in the corn kernels, ground red chili pepper, salt, black pepper, and lemon juice.

Stir in the breadcrumbs and optional nutritional yeast until well combined.

On a flat surface, open each pepper and spread about three tablespoons of the filling in the center.

Roll the sides of the pepper around the filling, pressing firmly to seal.

(Optional) Refrigerate the stuffed peppers, covered, for up to 24 hours.

In a shallow dish, combine the cornmeal, all‑purpose flour, baking powder, and salt.

Gradually add water to the dry mixture until a medium‑consistency batter forms.

Heat 1½ inches of vegetable oil in a large skillet over medium heat.

Lightly dust each stuffed pepper with flour.

Coat each pepper evenly with batter, using the stem to guide the pepper into the mixture and a spoon to spread batter over the top if needed.

Fry the peppers in the hot oil, two at a time, turning once, until lightly browned (about 3–4 minutes per side).

Remove the fried peppers and drain them on absorbent paper.

(Optional) If the peppers were prepared in advance, reheat them by placing them on a baking sheet in a preheated 350 °F oven until hot and crisp.

In a food processor or blender, puree the garlic, onion, and tomato sauce to make the red sauce.

Transfer the puree 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 to form a circle.

Place a fried pepper on the sauce circle, drizzle additional sauce over the top if desired, and garnish with avocado slices and/or finely minced cilantro leaves.

Serve with a black bean salad and slices of cooling fresh melon and/or tropical fruits as accompaniment.