Spicy Chiles Rellenos

Excuse the poor picture.  By the time I remembered to photograph the meal, we had all almost finished!  These peppers were a little difficult to make, but turned out tasty.  I think the more I make them, the better I'll get at stuffing them and getting them to close back up for baking.  Makes six peppers.  Use vegan cheese to vegan-ize.  Add shredded, grilled chicken if you can't live without meat.

Ingredients:

• 6 Large Poblano Peppers
• 2 Tsp. Canola Oil
• 1/2 Yellow Onion, Chopped
• 1 Cup Chopped Zucchini
• 1 Cup Rinsed, Cooked Black Beans
• 1 Cup Drained Yellow Corn
• 2/3 Cup Mexican Blend Cheese
• 1 Tbsp. Chili Powder
• 1 Tsp. Cajun Seasoning
• 1 Large Egg
• 1/2 Cup Water
• 1 Cup Panko Bread Crumbs

Directions:

• Preheat oven to 450°.
• Place peppers on foil-lined baking sheet and roast for 10 minutes, flip peppers, and roast for 10 minutes more.
• Allow peppers to cool, then peel skin off and open up to remove seeds.
• Meanwhile, heat oil in large skillet over medium heat.
• Add onion and cook five minutes or until tender.
• Add zucchini, corn, beans, and seasonings.
• Cook for three minutes or until thoroughly heated.
• Remove pan from heat and stir in 1/2 cup cheese.
• Stuff each pepper with 1/6 of mixture and seal opening closed with tooth picks.
• Whisk egg and water together to create an egg wash.
• Brush each sealed pepper with egg wash and then coat with bread crumbs.
• Place on foil lined baking sheet and bake for 15 minutes at 450°.
• Remove pan from oven and sprinkle peppers with remaining cheese.
• Return pan to oven and bake peppers for five more minutes.
• Serve with rice or beans and salsa, chipotle sauce, or sour cream for dipping.