Chili Relleno Casserole Bake (Plant-Based)

This dish brings back so many memories that come flooding back as soon as the fork hits my mouth. This was a recipe I first tried at Nanny's house. She wasn't technically my grandma, but she was just like one to me and my sister, and another mother to my mom. She was such a wonderful lady, and one of my favorite people I've known. Her sense of humor was unlike any other, and her love for cooking showed.

Eggs were never my thing, even when I did eat them. It must have been a texture thing, or just the smell of them cooking made me want to gag. But when I came to her house to visit one day, she had made a dish that I had never heard of before. She made it look so delicious and irresistble that I just had to try. Man o man, it was amzing! The sauce she made to top it off was incredible.

We regularly visted her since she lived just a couple houses down from us, and most of the time she would have food that she had made for the day, and always offer it to us. Along with offering her food, she would lend a listening ear. She always had the best advice or would just listen. If we had nothing to talk about we would sit and watch Nancy Grace unload crime stories, and our favorite was the Scott & Lacy Peterson investigation.

This recipe brings back wonderful memories of my childhood and a woman who helped influence it for the better. Check out her chocolate cake recipe as well. These were my two favorites of her. My favorite.

Chili Relleno

Ingredients

16 oz. Just Egg

1 can (4oz) Green Chili

2/3 dairy-free cream

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon garlic powder

1 teaspoon salt

2 cups dairy-free cheese

Directions:

1. Preheat the over to 350 Fahrenheit

2. In a large bowl add the Just Egg and green chili.

3. Add the diry-free cream, flour, baking powder, garlic powder and salt.

4. Give it a quick mix until it is well combined.

5. Add in 1 cup dairy-free cheese and give it another quick stir.

6. Grease a 9 X 13 pan and our the mixture into it.

7. Sprinkle it with the last 1 cup of dairy-free cheese.

8. Bake for 40 minutes or until the edges are cripsy and the middle is cooked through.

Sauce Ingredients:

1 8oz can of tomato sauce

1 teaspoon oregano

1/4 cup hot or mild picante salsa

Directions:

1. Place all ingredients in a pot and heat up for 5 minutes on a medium heat, or until it is heated.

2. Enjoy it on top of your chili relleno. Yum.

Since I still don't like or eat eggs, I tried using the Just Egg for this recipe, which typically uses eggs, and I found it worked out perfectly.

Do you like eggs?

• I do.
• Yuck, nope!

The great thing about this recipe is that there is ZERO cholesterol! In the typical dish this recipe contains 8 eggs and 4 cups of cheese. That would be a total of over 2,000 mg of cholesterol for this recipe. Cut out eggs in your diet if you want to lower your cholesterol levels.

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