Vegan Chiles Rellenos

These Vegan Chiles Rellenos are crispy on the outsides and so cheesy in the centers! Poblano peppers are stuffed with delicious vegan cheese and then battered and fried to perfection. Yum!

4.87 from 15 votes

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Bonnie - Serene Trail

Course: Main Course

Cuisine: Mexican

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Calories: 519kcal

Ingredients

Chiles Rellenos

4 poblano chile peppers
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups plant-based milk
2 cups vegan cheese shreds, Mexican, Monterey jack, mozzarella, or cheddar
2 cups oil for frying, olive, avocado, canola, etc.

Vegan Avocado Crema (Optional)

1/2 cup vegan sour cream
1 jalapeño
1 tablespoon lime juice (half a lime)
3 small garlic cloves
1 small avocado
3/4 cup plant-based milk
1/4 teaspoon salt

Garnish

red chile sauce, homemade or store-bought
cilantro

Instructions

Move an oven rack to the very top and then turn the broiler on. Place the poblanos on a baking sheet. Add the jalapeño as well if you're making the optional crema. Broil the peppers for 5-7 minutes. Flip them over and roast them for another 5-7 minutes. The skins should be mostly darkened and bubbling when done.
Put the poblanos in a glass dish or plastic bag. Seal the dish and let them steam for just 5 minutes.
Meanwhile, make the avocado crema if you're using it. Cut the stem off of the jalapeño. Add it to the blender along with the rest of the crema ingredients. Blend them for 2-3 minutes until it’s smooth and creamy.
Gently peel the skins off the poblano peppers. Cut a slit down each pepper and remove the seeds. You can do this with a spoon.
Pour the oil in a sauté pan. Turn the heat on to medium-high. 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.
Test that the oil is hot enough by dropping some batter into it. The batter should sizzle when it hits the oil. Gently place one stuffed pepper into the oil at a time. Fry them for about 3 minutes on each side or until golden brown.
To serve, remove the toothpicks and spoon a layer of red chile sauce onto a plate. Place the chile relleno on top and then drizzle vegan avocado crema on top. Garnish them with cilantro and enjoy!

Video

Notes

Tips

Don't steam the poblanos for more than 5 minutes to prevent them from becoming too soft.
Before cutting each poblano, check to see if there’s already a break in the skin. If so, use that spot to form a full slit rather than creating another opening.
It helps if the toothpicks are sticking out a bit so that it’s easier to remove them before eating the chiles rellenos.
Bread each stuffed pepper just before you’re ready to fry it.
Use tongs while frying the peppers because the oil will be very hot. Use a back burner to prevent getting burned.
Drizzle the crema by adding the sauce to a sandwich bag and cutting a small piece of a corner off of the bag.

I use this Roasted Ranchero Sauce for the red chile sauce, but store-bought works too.

Although the instructions are up above, here's the full recipe for the Avocado Crema if you'd like to bookmark it for later!

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.