Vegetarian Chile Relleno

Dive into the rich, smoky flavors of this *Vegetarian Chile Relleno,* a satisfying twist on the classic Mexican dish! Poblano peppers are fire-roasted to perfection, stuffed with a hearty blend of black beans, corn, and two melty cheeses—Monterey Jack and Cheddar—then coated in a fluffy egg batter and fried to golden, crispy perfection. Nestled in a zesty tomato sauce and baked until bubbly, this dish strikes the perfect balance of spice, creaminess, and texture. Perfect for vegetarians or anyone looking to explore bold, vibrant flavors, this recipe is easy to make yet wonderfully impressive for a dinner party or weeknight indulgence. Garnish with fresh cilantro or a dollop of sour cream for a show-stopping presentation! Keywords: vegetarian chile relleno recipe, stuffed poblano peppers, Mexican vegetarian dish, roasted peppers, cheesy stuffed peppers.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Mix the Monterey Jack and Cheddar cheese with the cooled vegetable mixture. Stuff each pepper with the mixture and close the peppers gently.

Step 7

Pour the tomato sauce into a large baking dish. Place the stuffed peppers in the dish, seam side down.

Step 8

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.

Step 9

Coat each stuffed pepper lightly with flour, then dip in the beaten egg mixture, ensuring it is evenly coated.

Step 10

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.

Step 11

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.

Step 12

Serve hot, garnished with fresh cilantro or sour cream, if desired.

Nutrition Facts

Serving size	(2393.5g)

Amount per serving	% Daily Value*
Calories	4200.2

Total Fat 346.9g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 137.1g
Cholesterol 955.2mg	0%
Sodium 5783.0mg	0%
Total Carbohydrate 197.0g	0%
Dietary Fiber 33.8g	0%
Total Sugars 55.0g
Protein 111.3g	0%

Vitamin D 164IU	0%
Calcium 1682.9mg	0%
Iron 15.8mg	0%
Potassium 3128.0mg	0%

*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.

Source of Calories

Fat: 71.7%

Protein: 10.2%

Carbs: 18.1%