Mucha Deliciosa!......Vegan Baked Chile Rellenos!

So ever since we moved, Ryan has been wanting me to make vegan chile rellenos.  I mean, who could blame the man?  When I was a vegetarian, this was my go-to menu item at any mexican spot.  They are mouth-watering good, cheesy and oooey-gooey.

So when I texted the husband what I was making tonight, his response was, "Love it.  So happy".  I didn't really know why he was so happy... Maybe something went well at work???  Nope- the happiness came from the thought of chile rellenos in his mouth.

 I can't lie though, for me to replicate a version of chile rellenos made me pretty darn excited as well.  I wanted to taste that mexican dish that I adored....and well, here it is!







                                                          Vegan Baked Chile Rellenos

Ingredients/Directions
poblano peppers
1/2 can corn
1 c shredded vegan cheese (I used Daiya's Pepperjack)
1 tbsp unflavored almond milk
2 tbsp flour
egg replacer mixed with water
1/4 c bread crumbs
sauce- mixture of favorite salsa and tomato sauce

preheat oven on broil.  Lightly brush evoo on peppers and broil for about 15 minutes, flipping to char each side.  When doen, place in plastic bag to sweat.
Turn oven down to 350.  While waiting for peppers to cool and sweat, start making your corn and cheese filling.  In a sauce pan, heat to medium and add in vegan cheese and almond milk, stir until it melts.  Add in corn and mix thoroughly.
When peppers are cool, remove and carefully peel of skin.  Carefully make a slice on just one side of pepper and spoon out all the seeds.  Rinse peppers with cool water and dry with pepper towel.  Set up drenching station with flour, egg replacer and bread crumbs.  Start of with coating each pepper with flour, then egg replacer and finally the bread crumbs.
Place on baking dish, spoon in cheesey mixture and bake for 20 minutes.  Remove from oven, top with sauce and dig in!