Vegan Chiles Rellenos

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Crispy on the outside and so cheesy in the middle, these spicy vegan chiles rellenos are always a big hit!

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

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Broil the peppers for 5-7 minutes on each side. Place the poblanos in a sealed container so they can continue cooking with steam for 5 minutes.

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Make the crema by combining a jalapeño, avocado, vegan sour cream, plant-based milk, garlic, and salt in a blender.

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After 5 minutes, gently peel off the roasted skins. Try not to steam them longer than 5 minutes as that can make the peppers very soft.

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Cut a slit down each poblano to remove the seeds. Remove them with a spoon or with your hands under running water.

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Then, stuff the peppers with vegan cheese and close them up with toothpicks.

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It’s okay if the toothpicks are sticking out because this will make it easier to see them when removing them later.

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Rather than the traditional egg-based batter, we will use one with flour and cornmeal.

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Combine flour, cornmeal, cornstarch, oat milk, and a pinch of salt. Dip each stuffed pepper in the batter and flip it over to fully coat it.

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Carefully place each chile relleno into the oil. Let it fry for about 3 minutes on each side or until golden brown.

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Cover the bottom of each plate with your favorite red chile sauce. Then, place the chiles rellenos over the sauce.

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Drizzle avocado crema over it. You can also garnish with fresh cilantro. Enjoy!

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

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