8 Poblano or other long green
- chiles; lightly roasted
2 c Chili; your favorite
1 c Fresh tomato salsa
1 c Sour cream
Vegan cheddar cheese;
- shredded (optional)
Preheat the oven to 350?F. Lightly oil a baking dish. Cut a
lengthwise slit in each roasted chile and remove the seeds. Stuff
with 1/4 cup of the chili. Arrange the stuffed chiles in a single
layer in the prepared dish and set aside.
In a small bowl, combine the salsa and vegan sour cream until well
blended. Spread on top of the stuffed chiles and sprinkle evenly with
the vegan cheese, if using. Bake until heated through and bubbly,
about 30 minutes. Serve hot.