Baked Vegan Chili Rellenos Recipe 365

BAKED VEGAN CHILI RELLENOS RECIPE - (3.6/5)

Steps:

• Pre-heat the oven to 425°F. Spray a baking sheet with non-stick cooking spray and set aside. Broil the chilies until the skins brown and pucker. Place the peppers in a brown paper bag to cool; then peel while still warm. Cut a 3-inch slit in each chili and remove the seeds, if desired. Stuff each chili with cheese. Pour the soy milk in a shallow bowl. Spread the panko/corn starch/flour corn meal on a plate or a shallow bowl. Add the spices and mix well. Dip the chilies in the panko/corn starch/flour/corn meal mixture, then the milk and then the panko/corn starch/flour/corn meal mixture again. Place the chilies on the prepared baking sheet and bake 25 to 35 minutes, or until golden brown (I flipped the chilies the last 5 minutes to brown on the other side). Chili Relleno Sauce- Chop the onion and garlic together in a food processor. Heat the oil in a large saucepan over medium-low heat. Sauté the onion and garlic mixture in the oil until translucent and golden. Add the flour or corn starch to the sauté mixture, spreading the mixture evenly as it cooks, until a deep golden color. Place the mixture into the food processor with the tomatoes and jalapeño pepper; process until smooth. Pour the pureed mixture back into the saucepan. Stir in the water, salt, Mexican oregano, black pepper, cayenne pepper and bay leaf. Bring the mixture to a boil, while whisking. Reduce the heat to medium-low and cook for about an hour, whisking occasionally, until the desired consistency is reached. Cover, slightly vented so the steam can escape. Keep the sauce warm over lowest heat, whisking occasionally, until served.

VEGETARIAN CHILES RELLENOS

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
• Spoon into chiles; place in shallow baking dish. Cover.
• Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

HEALTHIER BAKED CHILES RELLENOS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

VEGETARIAN CHILES RELLENOS

Steps:

• Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
• Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
• Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
• Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
• Spray phyllo with cooking spray.
• Top with another sheet of phyllo and spray with cooking spray again.
• Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
• Place one stuffed chile in the center of phyllo in parallel with short edge.
• Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
• Place wrapped stuffed chile seam side down on ungreased baking sheet.
• Repeat wrapping procedure with all stuffed chiles.
• Spray tops of all wrapped chiles with cooking spray again before baking.
• Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
• Serve with your favorite salsa and sour cream or guacamole.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

OVEN BAKED CHILES RELLENOS

Steps:

• Preheat oven to 400 degrees.
• Spray pan with nonstick cooking spray.
• Lay half the chilis flat into a 8X10 baking dish or pan.
• Sprinkle half of each type of cheese over top.
• Whip egg whites til frothy.
• Slowly add flour, salt and pepper, and milk to egg whites.
• Pour half of the egg mixture over the top of the cheese in pan.
• Place another layer of peppers.
• Sprinkle rest of cheese over top.
• Pour the rest of the egg mixture over cheese.
• Bake in 400 degree oven for about 25 minutes.
• Pour 1 can tomatoe sauce over top.
• Bake 15 minutes more.
• Serve hot.