Chili Relleno Vegetarian Recipe Made Easy and Delicious

Chiles rellenos are a beloved Mexican dish known for their smoky, slightly spicy peppers stuffed with cheese or meat, then battered and fried to crispy perfection. But what if you’re looking for a vegetarian twist that’s just as satisfying?

This vegetarian chili relleno recipe offers a delicious alternative that doesn’t skimp on flavor or texture. Whether you’re a longtime vegetarian or just want to add more meatless meals to your repertoire, this recipe is easy to prepare, comforting, and packed with wholesome ingredients.

From roasting the poblanos to preparing a fluffy egg batter and melting cheese inside each pepper, every bite bursts with layers of flavor.

This recipe is perfect for weeknight dinners, festive occasions, or whenever you crave a hearty, cheesy dish that celebrates Mexican cuisine in a healthy, plant-based way. Plus, it’s a fantastic introduction to experimenting with traditional dishes in vegetarian forms.

Ready to dive in? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chili relleno recipe is a crowd-pleaser for many reasons. First, it captures the authentic flavors of classic chiles rellenos while eliminating meat, making it ideal for vegetarians and those seeking lighter meals.

The peppers are roasted to perfection, imparting a smoky depth that complements the creamy, melty cheese filling. The batter is light and airy, creating a crispy golden crust that contrasts beautifully with the tender pepper inside.

Additionally, this dish is versatile. You can customize the filling with different cheeses or even add beans and veggies to suit your taste.

And since it’s made from scratch, you can control every ingredient, ensuring freshness and quality in every bite.

Ingredients

• 4 large poblano peppers
• 1 cup shredded Oaxaca cheese (or mozzarella as a substitute)
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• 1 cup tomato sauce (optional, for serving)
• 1/2 teaspoon cumin (optional, for tomato sauce)
• 1 clove garlic, minced (optional, for tomato sauce)

Equipment

• Large baking sheet or grill pan (for roasting peppers)
• Mixing bowls
• Electric mixer or whisk
• Frying pan or skillet
• Tongs
• Paper towels
• Serving plate

Instructions

1. Roast the poblano peppers: Place the peppers on a baking sheet and roast under a broiler or on a grill pan over medium-high heat, turning occasionally, until the skins are blistered and charred on all sides, about 8-10 minutes.
2. Steam and peel: Transfer the roasted peppers to a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. This step loosens the skins, making them easier to peel. Once cooled, gently peel off the charred skin, being careful not to tear the peppers.
3. Make a slit and remove seeds: Using a small knife, carefully slice each pepper lengthwise on one side. Remove seeds and membranes, creating a pocket for the cheese.
4. Stuff the peppers: Fill each pepper with shredded Oaxaca cheese, pressing gently to fill the cavity evenly but without overstuffing.
5. Prepare the batter: In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form. In a separate bowl, lightly beat the egg yolks. Gently fold the yolks into the egg whites, being careful not to deflate the mixture.
6. Coat the peppers: Lightly dust each stuffed pepper with flour, shaking off excess. Then, carefully dip the peppers into the egg batter, ensuring they are fully coated.
7. Fry the peppers: Heat about 1 inch of vegetable oil in a frying pan over medium heat until shimmering. Fry each battered pepper for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to carefully turn them. Drain on paper towels to remove excess oil.
8. Optional tomato sauce: For added flavor, heat tomato sauce with minced garlic and cumin in a small saucepan. Simmer for 5-7 minutes to let the flavors meld.
9. Serve: Plate the fried chiles rellenos and spoon warm tomato sauce over the top if desired. Enjoy immediately for best taste and texture.

Tips & Variations

“Roasting the peppers properly is key to a great chile relleno. Make sure to char the skin evenly and let them steam to loosen the skin for easy peeling.”

• Cheese options: Try using queso fresco for a tangier flavor or a mix of cheddar and Monterey Jack if Oaxaca cheese is unavailable.
• Make it vegan: Substitute the cheese with a plant-based alternative and replace the egg batter with a chickpea flour batter for frying.
• Stuffing ideas: Add cooked black beans, corn, or sautéed mushrooms to the cheese filling for extra texture and nutrients.
• Baking alternative: For a lighter version, bake the stuffed peppers at 375°F (190°C) for 15-20 minutes instead of frying.

Nutrition Facts

Serving Suggestions

This vegetarian chili relleno pairs wonderfully with traditional Mexican sides like Mexican rice, refried beans, or a light avocado salad. For a refreshing contrast, try serving it alongside a fresh cucumber and tomato salad with a squeeze of lime.

If you want to keep things simple, a dollop of sour cream or a sprinkle of fresh cilantro on top adds a lovely touch. For a festive meal, complement with warm corn tortillas and a side of Pickled Cherry Pepper Recipe to add some tangy heat.

Conclusion

This vegetarian chili relleno recipe is a delightful way to enjoy a classic Mexican dish with a wholesome twist. Its smoky roasted poblanos, melty cheese filling, and crispy batter combine to create a dish that is both comforting and impressive.

Whether you’re cooking for family, friends, or just treating yourself, these chiles rellenos are sure to become a favorite.

With simple ingredients and straightforward steps, you can bring a taste of authentic Mexican cuisine to your kitchen without meat. Don’t forget to experiment with fillings and toppings to make this recipe your own.

For more flavorful vegetarian recipes, check out Thelma Sanders Squash Recipe or treat yourself to a sweet finish with the Peanut Butter Gelato Recipe.

Happy cooking and enjoy every delicious bite!

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