Almost Vegan Hatch Chili Rellenos

We haven't had chili rellenos in a long, long time.  Not allowed on our diet...but with all the new vegan products out there, I couldn't resist a challenge!  Especially since I have still have Hatch chilies left!  My only departure from being totally vegan is using egg beaters.

Ingredients:
12 oz. beefless crumbles (I like Trader Joe's Soy Crumbles)
1/2 large onion, chopped
3 tomatoes, chopped
2 tbsp. grape seed oil
1 cup all purpose flour
2 tsps Mexican oregano
8-10 Hatch chilies, roasted-skin and insides removed
4 oz. vegan cheese- pepper jack flavor is best
8 oz. Egg Beaters
1 tbsp. chili powder
1/3 cup grape seed oil
Salt/Pepper to taste

Directions:
Saute' soy crumbles, onion, tomatoes in 2 tbsp. oil until onion is translucent.  Add salt/pepper to taste and chili powder.  Add vegan cheese.

Put a dollop of meatless mixture into each chili.

After filling all the chilies, mix flour, oregano, 1 tsp salt, 1 tsp pepper together in a medium mixing bowl and dredge each chili in the flour mixture.

Dip chilies in egg beaters.

Brown chilies in 1/3 - 1/2 cup of grape seed oil, turning once.

Voila!  We did it!  Heart healthy chili rellenos!  Here they are with or without salsa.