Vegetarian Chile Relleno Recipe Made Easy and Delicious

Chile rellenos are a beloved Mexican dish known for their rich flavors and delightful textures. Traditionally stuffed with cheese and meat, this vegetarian chile relleno recipe offers a fresh, meat-free twist that will satisfy both vegetarians and meat-eaters alike.

Imagine roasted poblano peppers filled with a savory blend of sautéed vegetables, beans, and spices, all coated in a fluffy batter and fried to golden perfection. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this recipe brings warmth, comfort, and a burst of authentic Mexican flavor to your table.

This recipe is approachable for cooks of all levels, featuring simple ingredients and straightforward steps. Plus, it’s packed with nutrients and customizable to suit your taste buds.

Ready to impress your family and friends with this scrumptious vegetarian delight? Let’s dive in!

Why You’ll Love This Recipe

This vegetarian chile relleno recipe is a fantastic way to enjoy a classic Mexican favorite without meat. Here’s why it stands out:

• Flavor-packed: Roasting the poblano peppers enhances their smoky flavor, complementing the savory vegetable filling beautifully.
• Nutritious: Loaded with fresh vegetables and beans, this dish offers fiber, protein, and essential vitamins.
• Customizable: You can easily swap fillings or spice levels to suit your preferences.
• Perfect for any occasion: Whether it’s a festive dinner or a casual meal, chile rellenos add a touch of excitement.
• Vegetarian-friendly: A great option for meatless Mondays or those embracing plant-based diets.

Ingredients

• 6 large poblano peppers
• 1 cup cooked black beans (rinsed and drained if canned)
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup shredded Mexican cheese blend (or queso fresco for authentic flavor)
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 3 large eggs, separated
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• Lime wedges for serving
• Sour cream or Mexican crema, optional for garnish

Equipment

• Baking sheet for roasting peppers
• Large skillet for sautéing filling
• Mixing bowls for batter and filling
• Electric mixer or whisk for beating egg whites
• Spatula for folding and mixing
• Tongs for handling peppers
• Paper towels for draining fried peppers
• Plate or tray for assembling

Instructions

1. Roast the poblano peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and transfer peppers to a bowl, covering it with plastic wrap or a kitchen towel to steam for 10 minutes. This loosens the skins for easy peeling.
2. Prepare the filling: While the peppers steam, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Stir in diced tomato, corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes until the mixture is heated through and slightly thickened. Remove from heat and stir in chopped cilantro. Let cool.
3. Peel and deseed the peppers: Once cooled, gently peel off the charred skin from each poblano pepper. Make a small slit down one side of each pepper and carefully remove the seeds, keeping the pepper intact.
4. Stuff the peppers: Spoon the cooled filling evenly into each pepper, then stuff with shredded cheese. Be careful not to overfill to avoid tearing.
5. Prepare the batter: Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer or whisk until stiff peaks form. In the other bowl, lightly beat the yolks. Gently fold the yolks into the egg whites, then sift in the flour. Fold carefully to combine without deflating the whites. This batter will create a light, fluffy coating.
6. Batter and fry the peppers: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat (around 350°F/175°C). Dip each stuffed pepper into the batter, coating thoroughly. Carefully place the battered pepper in the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy. Use tongs to turn gently and cook evenly.
7. Drain and serve: Remove fried peppers from the oil and place on paper towels to drain excess oil. Serve immediately with lime wedges and optional sour cream or Mexican crema on the side.

Tips & Variations

Pro tip: Roasting peppers over an open flame on a gas stove or grill adds an even smokier flavor than the oven method.

If you want a vegan version, substitute the eggs for a chickpea flour batter and use vegan cheese or omit cheese entirely.

Try adding sautéed mushrooms, zucchini, or spinach to the filling for extra veggies.

For a spicy kick, mix chopped jalapeños or chipotle peppers into the filling.

Nutrition Facts

Note: Nutrition values are approximate and may vary depending on specific ingredients used.

Serving Suggestions

Serve your vegetarian chile rellenos with warm Mexican rice or a simple cilantro-lime quinoa to round out the meal. A side of refried beans or a fresh salad with avocado and lime complements the flavors perfectly.

For a festive touch, pair with homemade salsa verde or a tangy tomato salsa. You might also enjoy a chilled glass of horchata or a refreshing agua fresca alongside.

Don’t forget to check out our collection of other delicious vegetarian Mexican dishes like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners to keep your meals exciting and flavorful.

Conclusion

Vegetarian chile rellenos are a fantastic way to celebrate bold Mexican flavors while keeping things meat-free and nutritious. This recipe combines smoky roasted poblanos with a hearty vegetable and bean filling, topped with melty cheese and wrapped in a light, crispy batter.

It’s a dish that’s both satisfying and comforting, perfect for sharing with family or impressing guests.

Whether you’re a seasoned cook or trying chile rellenos for the first time, this recipe is approachable and adaptable. Remember, cooking is all about enjoying the process and making dishes your own.

If you loved this recipe, be sure to explore other tasty vegetarian options like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to elevate your dinner table with creamy goodness.

Happy cooking and buen provecho!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Chile Relleno”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and hearty vegetarian version of the classic Mexican chile relleno. Roasted poblano peppers stuffed with cheese and vegetables, then baked to perfection.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 large poblano peppers”, “1 cup shredded Oaxaca cheese”, “1 cup cooked black beans”, “1/2 cup corn kernels”, “1/2 cup diced tomatoes”, “1/4 cup diced onion”, “2 cloves garlic, minced”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “2 tablespoons olive oil”, “1/4 cup chopped fresh cilantro”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Roast the poblano peppers until skins are charred, then peel and set aside.”}, {“@type”: “HowToStep”, “text”: “In a skillet, heat olive oil and saut\u00e9 onions and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in cilantro and half of the cheese.”}, {“@type”: “HowToStep”, “text”: “Carefully stuff each pepper with the filling and top with remaining cheese.”}, {“@type”: “HowToStep”, “text”: “Place stuffed peppers in a baking dish and bake at 375\u00b0F (190\u00b0C) for 15 minutes until cheese is melted and bubbly.”}, {“@type”: “HowToStep”, “text”: “Serve warm with your favorite salsa or rice.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “14 g”, “fatContent”: “12 g”, “carbohydrateContent”: “28 g”}}