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.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stuff each pepper with the prepared filling and set aside.

Step 6

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.

Step 7

Dredge each stuffed pepper lightly in flour, ensuring an even coating. Then, dip the floured peppers into the egg batter, coating them completely.

Step 8

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.

Step 9

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).

Step 10

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.

Step 11

Blend the sauce with an immersion blender or in a countertop blender until smooth. Adjust seasoning as needed.

Step 12

To serve, spoon tomato sauce onto a plate and place a chile relleno on top. Garnish with additional chopped cilantro if desired.

Nutrition Facts

Serving size	(2749.3g)

Amount per serving	% Daily Value*
Calories	4248.9

Total Fat 299.1g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 138.1g
Cholesterol 844mg	0%
Sodium 5792.3mg	0%
Total Carbohydrate 323.5g	0%
Dietary Fiber 48.0g	0%
Total Sugars 57.6g
Protein 108.1g	0%

Vitamin D 188IU	0%
Calcium 1248.4mg	0%
Iron 25.2mg	0%
Potassium 5126.5mg	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: 60.9%

Protein: 9.8%

Carbs: 29.3%