Vegan Chile Relleno

Delicious vegan cheese-stuffed poblano peppers are battered and fried to perfection in this hearty meal.


Broil the poblanos for 10 minutes until the skins are blackened and bubbling.

Put the poblanos in a glass dish or plastic bag. Seal the dish and let them steam for just 5 minutes.

Gently peel the skins off the poblano peppers. Cut a slit down each pepper and remove the seeds.

Stuff each poblano with ¼ cup of shredded vegan cheese. Then, use toothpicks to close them.

Mix the flour, cornmeal, cornstarch, and salt together in a large bowl. Add the plant milk and stir until combined. 

One at a time, dip each stuffed pepper into the batter and then flip it so that it’s completely coated. 

Then gently place it into the hot oil. Fry it for about 3 minutes on each side or until golden brown.

Enjoy! Click the link below for the full recipe and other helpful tips!

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