Vegan Chiles Rellenos with Mushrooms and Daiya cheese! (for 2)

Prior to my life as a vegan, chile relleno was my favorite mexican food dish. One year I made them for mother's day, so I knew I was up to the challenge when I thought about making them vegan!

Ingredients
2 poblano peppers

10 cremini mushrooms
1 tsp. cumin
1 clove garlic or 1 tsp. garlic powder
salt and pepper to taste

Daiya brand mozzarella
Daiya brand pepper jack

1/2 c. flour
3 TBSP corn starch
1/3 c. unsweetened almond milk (or other type of milk, or water)

Oil for frying

Start by preparing the mushrooms.  Simply saute them in some olive oil with the cumin, garlic, salt and pepper until they start to secret liquid and are soft.

Now you will need char the skin of the poblanos over a gas stove or in the broiler.  Rotate the peppers until the skin is sufficiently charred.

Put to peppers in a plastic bag and tie it shut so that the steam loosens the skin of the peppers. Or put the peppers in a bowl and cover with plastic wrap to steam the skin loose. After the peppers have cooled enough to touch, remove from the bag or bowl and peel the skin off.  Be VERY CAREFUL when handling the peppers, they will be very weak at this point and you don't want to tear it anymore than needed to stuff it.  Once the skin is removed, cut a 1" slit into the pepper, just large enough to fit a spoon inside.  Use a spoon to carefully scrape out the seeds and innards of the pepper (you may want to wear gloves for this, if your skin is sensitive this may make them burn later).  Once your pepper is seeded, they are ready to be stuffed.

Put a small amount of mozzarella Daiya into the peppers through the same slit you made to seed them, then add some pepper jack Daiya.  Next stuff them with the prepared mushrooms.  This is a very delicate process, so don't try to stuff all of this in at once, do it a little at a time.  After the mushrooms, add more of both of the cheeses.

Start to heat the oil.  Pour about 1 1/2" into a pan and put on medium high heat.  Mix the batter (flour, cornstarch and almond milk).  Dip the peppers into batter before frying.  Fry the peppers for about 3 minutes on each side.

Ta Da! You now have Vegan Chiles Rellenos! MMMM!