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Ingredients

2 tablespoons butter 3 cloves garlic, minced ½ cup chopped onion ½ cup seeded and minced sweet peppers ½ cup minced green bell pepper ½ cup chopped fresh mushrooms 1 (16 ounce) can chopped green chiles, or to taste ½ cup stewed tomatoes with juice, chopped salt and freshly ground black pepper to taste 1 ½ cups soy milk 5 eggs ½ cup all-purpose flour 2 tablespoons minced cilantro ⅛ teaspoon chili powder ⅛ teaspoon dried oregano ⅛ teaspoon ground cumin 1 cup shredded Cheddar-Monterey Jack cheese blend

Nutrition Info

401.2 calories carbohydrate: 31.9 g cholesterol: 272.8 mg fat: 22.1 g fiber: 3.8 g protein: 20.9 g saturatedFat: 11.9 g servingSize: - sodium: 1772.3 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Melt butter in a skillet over medium-low heat. Add garlic, stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes, cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

1 casserole

This mushroom chile relleno casserole is great as side dish or breakfast.