Chili Rellenos Casserole
A scrumptious eggy (or tofu) chili rellenos casserole topped with a sweet corn masa tamale crust. Masa is a fine cornmeal treated with lime used for tamale filling. It's found in the Hispanic/Ethnic food section near Goya products. You can sub cornmeal if needed. You can also sub a block of tofu for the eggs.
  • 6-10 peppers (Anaheim are mild, Poblano are smokey and have a slight heat)
  • 5 eggs (or 1 block tofu)
  • 2 cups almond milk
  • Salt & Pepper
  • Smoked Paprika
  • Cayenne/Red Pepper Flakes (optional)
  • ½ Bag of Daiya non-dairy cheese (pepperjack)
Sweet Corn Masa Layer
  • 1 cup masa (you can sub cornmeal)
  • 1 cup flour
  • 2 cups liquid (water/non dairy milk)
  • 2 tsp baking powder
  • 1-2 tbl honey/sugar
  • 2 cups frozen sweet corn
  • ½ bag Daiya (mozzarella or more pepperjack)
  • Hot Sauce (Texas Pete)
  1. Cut off tops, remove seeds, wash.
  2. Slice in half, lay skin side up on broiler pan.
  3. Broil until skin is blackened, about 15-20 min.
  4. Remove, place in paper or plastic bag for about 10-15 min. (This will steam them and make removing the blackened skin super simple).
  1. Preheat oven to 425
  2. Layer roasted pepper slices in bottom of a large baking dish.
  3. Whisk eggs, milk, S&P and spices. Pour mixture over peppers, sprinkle cheese evenly.
  4. Bake about 15-20 min or until egg mixture is beginning to set.
Sweet Corn Masa Layer
  1. Mix masa, flour, baking powder, sugar/honey and liquid. You may have to add more liquid, you want it to look like wet cornbread batter- thick but able to pour. Add frozen corn.
  2. Pull out casserole, pour masa mixture over egg layer and bake about 45-60 minutes.
  3. About 15-20 minutes left, sprinkle other half bag of Daiya cheese over top.
  4. Check doneness by inserting a cake tester or toothpick into the center of the masa dough, should be clean when pulled out.
  5. Drizzle hot sauce.
  6. Cut into wedges or bars and serve with spinach salad with avocado and salsa.
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