Vegan Chile Relleno

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

Ingredients

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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SERENE TRAIL

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