Ingredients:
Pasilla peppers, JUST EGG bottle, Vegan cheese, Flour
1) Roast pasilla peppers on a comal or
non-stick pan. Roast on each side until skin
is visibly black. Skin will almost look bubbly. It’s ok
we want them thoroughly roasted
2) Peel skin off of chiles. Tip: for easier removal
of skin place roasted peppers in a plastic produce bag
or large zip-lock bag immediately after roasted; seal & cover with kitchen towel. I promise
you this will make peeling skin easier without tearing flesh of chile.
I peel near sink so I can frequently rinse hands in water as I peel. It will
be a bit messy. Leave the stem intact
3) Once peeled & clean make a slice lengthwise across center
of pepper. Slice should be just enough to stuff with cheese using spoon
or by hand is ok. Use vegan cheese of your choice. Can be shredded
or sliced wedges. Stuff to your hearts content, but make sure slit
is able to close
4) Place your stuffed chiles aside for now
5) Prep your batter/coating by mixing ½ c flour with JUST EGG.
You can add more or less flour based on how thick you want your coating.
I’ve done both thick crispy & light crispy. I use 1 bottle of JUST EGG for 5-6
med peppers. Larger ones will need more. Play with the batter to your liking
• I’ve also made these by simply coating the stuffed peppers in dry flour THEN dipping
them into the JUST EGG that I poured in a bowl; once I place in skillet I then pour more
egg on top
6) Oil your skillet & make sure hot enough before placing pepper in pan. You don’t want
Egg to run. If it does use your spatula to contain it around chile. Now brown your peppers. Browning one side before turning over
• Serve with Spanish rice, beans & enjoy!
