Chili Rellanos!

Inspired by a local restaurant that serves these, I have tried to make them myself a time or two. I'm still experimenting with my recipe, but it came out really well this time. I really like them as whole chili's stuffed with cheese, less so when they are made as rolls or casseroles. And, as at any good restaurant, beans and rice accompany the chili's. The beans are S&W brand chili beans, which happen to be vegan. The stuff on the chili's is a cornmeal flour batter made with soy milk and egg. I believe the egg could be left off. The batter was a bit thin on this particular chili so you can see the chili through the batter.

Mini Muffin ate her whole serving of rice and beans, typical for her. She loves beans. She did not like the chili because it was too hot for her. However, us adults LOVED the chilis and quickly finished up Rachel's as well. Even though I know there are things she won't like, we usually serve them to her to a) encourage her to try them, and b) make her feel part of the meal, rather than being left out of something. We only ask her to try the new foods or the ones she's not sure about, and then after that she doesn't have to eat them.