Cheesy Vegan Chiles Rellenos
These easy vegan chiles rellenos are so crispy on the outside and deliciously cheesy inside! 😋
#veganmexicanfood #chilesrellenos #plantbased
Ingredients
* 4 poblano chile peppers
* 1 1/2 cups all-purpose flour
* 1/4 cup cornmeal
* 2 tbsp cornstarch
* 1/2 tsp 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.
Instructions
1️⃣ Move an oven rack to the very top and then turn the broiler on. Place the poblanos on a baking sheet. 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.
2️⃣ Seal the poblanos in a glass dish to let them steam for just 5 minutes.
3️⃣ Gently peel the skins off the poblano peppers. Cut a slit down each one and remove the seeds with a spoon.
4️⃣ 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.
5️⃣ Mix the flour, cornmeal, cornstarch, and salt together in a large bowl. Add the plant milk and stir until combined.
6️⃣ One at a time, dip each stuffed pepper into the batter and then flip it so that it’s completely coated.
7️⃣ Test that the oil is ready by dropping some batter into it to see if it sizzles. Fry each pepper for about 3 minutes on each side or until golden brown. Enjoy!
Making vegan chiles rellenos at home is both rewarding and fun. One tip I’ve learned is to carefully roast the poblano peppers under the broiler until their skins are blistered and bubbling, as it helps in peeling off the skin easily and imparts a smoky flavor crucial for an authentic taste. Steaming the peppers after roasting is essential because it loosens the skin, making peeling less frustrating. For the cheese inside, experimenting with various vegan cheese shreds like Mexican-style, Monterey Jack, mozzarella, or cheddar adds unique textures and flavors. I personally prefer a blend because it balances meltability with sharpness. When stuffing the peppers, avoid overfilling, as the cheese expands while frying and toothpicks help keep everything intact. The batter mix with flour, cornmeal, and cornstarch creates a crispy, light coating that's different from traditional egg-based batters but still golden and crunchy. Using plant-based milk not only binds the dry ingredients but also keeps the batter vegan-friendly. For frying, I recommend neutral oils with high smoke points, such as avocado or canola oil, and maintaining medium-high heat is key to achieving a golden crust without burning. Testing the oil readiness with a small drop of batter ensures perfect frying conditions. This dish pairs wonderfully with salsa verde, guacamole, or a fresh tomato salad. It’s a crowd-pleaser for both vegans and non-vegans, impressive enough for gatherings yet simple enough for weeknight dinners. Trying this recipe introduced me to the delicious versatility of vegan cheese melts and mentally transported me to a festive Mexican dinner night.
