Vegetarian Chile Relleno
Dive into the rich and colorful world of Mexican-inspired cuisine with this Vegetarian Chile Relleno recipe, a delightful twist on the classic dish that’s bursting with bold flavors and wholesome ingredients. Large, smoky poblano peppers are charred, steamed, and peeled to perfection before being stuffed with a mouthwatering mixture of sautéed onions, garlic, sweet corn, black beans, and melted Monterey Jack and Cheddar cheeses. Seasoned with cumin and chili powder, each pepper is then dipped in a fluffy egg coating, lightly fried until golden, and baked in a savory tomato sauce for a comforting finish. Perfect for a hearty dinner or celebratory meal, this recipe balances a medley of textures and flavors while keeping the preparation approachable for home cooks. Serve these golden beauties with a dollop of sour cream or fresh cilantro for an unforgettable vegetarian entrée that’s sure to impress! Keywords: vegetarian chile relleno, poblano peppers recipe, Mexican vegetarian dinner ideas, stuffed peppers, easy chile relleno recipe.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 cup Corn kernels
- 1 cup Black beans
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 cup, shredded Monterey Jack cheese
- 1 cup, shredded Cheddar cheese
- 2 cups Tomato sauce
- 4 large Eggs
- 0.5 cup Flour
- 1 cup Vegetable oil
Instructions
Preheat your broiler. Place the poblano peppers on a baking sheet and broil until the skin is blackened and blistered, turning occasionally, about 10 minutes.
Remove the peppers from the oven and place them in a plastic or paper bag. Close tightly to steam for about 10 minutes. This will make peeling easier.
While the peppers are steaming, heat olive oil in a frying pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic, corn kernels, and black beans to the pan. Stir in cumin, chili powder, salt, and pepper. Cook for another 5 minutes, then remove from heat and let cool slightly.
Peel the steamed peppers gently. Make a lengthwise slit in each pepper and remove the seeds and membranes being careful not to tear the peppers.
Mix the Monterey Jack and Cheddar cheese with the cooled vegetable mixture. Stuff each pepper with the mixture and close the peppers gently.
Pour the tomato sauce into a large baking dish. Place the stuffed peppers in the dish, seam side down.
Separate the eggs, placing whites in one bowl and yolks in another. Beat the egg whites until stiff peaks form. Beat the yolks separately, then gently fold into the whites.
Coat each stuffed pepper lightly with flour, then dip in the beaten egg mixture, ensuring it is evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Fry each coated pepper until golden brown, about 2-3 minutes per side.
Transfer the fried peppers back to the baking dish with tomato sauce. Preheat the oven to 375°F (190°C) and bake the peppers for about 15 minutes, until heated through and cheese is melted.
Serve hot, garnished with fresh cilantro or sour cream, if desired.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
