I came across this recipe for Lazy Chiles Rellenos from The Pioneer Woman and I created my own version to it to make it lactose-free. Tony loves this recipe and begs me regularly to make it.
6 poblano peppers, broiled and chopped
4 oz shredded goat, sheep or raw milk cheese
1 cup non-dairy milk
Salt and pepper to taste
Olive oil (to grease pan)
Corn tortillas or leftover rice (combine rice with an additional egg, a pinch of cheese, salt and pepper)
First, broil the poblanos on a cookie sheet lined with foil until they start to blacken. After one side is done flip them and broil the second side. Once the peppers are blackened (but not burned all the way through, I did that last night when my mom called) let them cool for a few minutes and place in a plastic bag or covered bowl to steam. After 15-30 minutes while wearing plastic gloves, peel the outer, charred skin and deseed the peppers.
Next, roughly chop the peppers and mix with the eggs, milk and cheese with a little salt and pepper to taste.
Finally, grease a square baking dish and lay out the corn tortillas or rice as the crust, then cover in egg mixture.
Bake at 350F for 30 minutes.