Potato Stuffed Chili Rellenos Recipe | Veggie Fest

Ingredients

• 4 large poblano (or Anaheim) peppers
• 2 medium potatoes, peeled and chopped
• 1 small onion, finely chopped
• 1 small serrano pepper, seeded and finely minced (optional)
• 2 garlic cloves, minced
• 1 tablespoon neutral vegetable oil
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika, optional
• Salt and pepper to taste
• shredded plant cheese (extra for garnishing, if desired)
• Neutral vegetable oil for frying
• 1 cup besan (chickpea flour)
• ½ cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon baker’s yeast
• ½ tablespoon ground cumin
• ¼ teaspoon turmeric, optional
• Chopped fresh cilantro for garnish
• 2 tablespoons olive oil
• 1 serrano pepper, minced (optional)
• 1 (14.5-ounce) can crushed tomatoes (or 1 ½ cup fresh chopped tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika or chipotle powder (for extra heat)
• ½ teaspoon Mexican-style chili powder
• ½ teaspoon Agave nectar or Maple syrup, optional