Chili Rellenos Casserole

This dish may not be pretty, and it's not exactly the same as a deep fried chili relleno, but what it is is delicious, easy to make, and much healthier than a deep fried chili relleno. This casserole gives you four huge servings and each serving has around 350 calories.

The Perfect Bite
4 poblano peppers
1 (12.3 oz) package of extra firm tofu, drained
1 tbsp olive oil
2 tbsp water
1/4 cup flour
3 tbsp corn meal
1 tsp baking powder
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 c vegan cheese
2 red potatoes, peeled and grated

  1. Broil your peppers until blistered and black on all sides. Cool in a paper bag. When peppers are cool, peel the skin and cut away the stems. Slit peppers lengthwise, remove the seeds, and open up the peppers until they're flat.
  2. Puree tofu, water and olive oil. In a bowl combine tofu with flour, corn meal, baking powder, salt, turmeric, pepper, garlic powder and onion powder.
  3. Peel and grate the potato and sauté in a bit of oil until tender. Mix with your cheese.
  4. Preheat oven to 400 F. Oil an 8 x 8-inch pan. Spread about half the tofu batter in the pan. Top with half the cheese. Top with half the peppers, then remaining cheese and remaining peppers. Finish with the last of the batter. Bake until the batter is set and the top is lightly golden.

VegKid and I took no prisoners.


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