Vegetarian Chiles Rellenos
Delight your taste buds with this irresistible recipe for Vegetarian Chiles Rellenos, a classic Mexican dish with a hearty, meatless twist. Smoky, roasted poblano peppers are stuffed with a vibrant mixture of fluffy rice, protein-packed black beans, sweet corn, and melty Monterey Jack cheese, then dipped in a light egg batter and fried to golden perfection. Served atop a rich, homemade tomato sauce accented with garlic and cilantro, these chiles deliver the perfect balance of smoky, savory, and tangy flavors. Ideal for vegetarians or anyone seeking a flavorful and satisfying meal, this recipe is a must-try for lovers of Mexican cuisine. Plus, it's surprisingly easy to prepare in under an hour, making it perfect for a weeknight dinner or a special occasion.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Cooked rice
- 1 cup Canned black beans
- 1 cup Sweet corn kernels
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 4 Eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 4 Tomatoes, diced
- 1 White onion, diced
- 3 Garlic cloves, minced
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt (for the sauce)
Instructions
Preheat your oven’s broiler on high. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is blistered and blackened on all sides (about 8-10 minutes).
Remove the peppers from the oven and place them in a heat-safe bowl. Cover the bowl with plastic wrap or a lid and let them steam for 10 minutes to loosen their skins.
While the peppers are steaming, prepare the filling. In a large bowl, combine cooked rice, black beans, corn, cheese, cilantro, salt, and cumin. Mix well and set aside.
Once the peppers are cooled, carefully peel off the blackened skin. Make a small slit down the side of each pepper and gently remove the seeds and membranes, being careful not to tear the peppers.
Stuff each pepper with the prepared filling and set aside.
For the batter, separate the egg whites and yolks. Beat the egg whites in a clean bowl until stiff peaks form. Gently fold in the egg yolks until fully incorporated.
Dredge each stuffed pepper lightly in flour, ensuring an even coating. Then, dip the floured peppers into the egg batter, coating them completely.
Heat vegetable oil in a large skillet over medium heat. Fry each battered pepper until golden brown on both sides (about 2-3 minutes per side). Remove and drain on paper towels.
To make the tomato sauce, heat olive oil in a saucepan over medium heat. Add the diced onion and garlic and sauté until fragrant and translucent (about 3-4 minutes).
Add the diced tomatoes and cook for 5 minutes, stirring occasionally. Pour in the vegetable broth, season with 1/2 teaspoon of salt, and simmer for 10 minutes.
Blend the sauce with an immersion blender or in a countertop blender until smooth. Adjust seasoning as needed.
To serve, spoon tomato sauce onto a plate and place a chile relleno on top. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 851 mg | 18% | |
*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.
