Countries 
VEGAN CHILES RELLENOS
Equipment
Ingredients
- 4 poblano peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup non-dairy milk
- 2 tablespoons vegetable oil
Instructions
- Preheat the broiler on your oven.
- Place the poblano peppers on a gas stove or grill over medium-high heat. Cook, turning occasionally, until the skin is charred and blistered on all sides.
- Transfer the peppers to a large bowl and cover with a lid or plastic wrap. Let sit for 10-15 minutes, until the peppers are cool enough to handle.
- Using a sharp knife, carefully cut a slit down the center of each pepper and remove the seeds and membranes.
- In a large bowl, combine the cooked quinoa, black beans, frozen corn, chopped cilantro, cumin, chili powder, smoked paprika, salt, and pepper. Use a fork to mix everything together.
- Stuff each pepper with the quinoa and bean mixture, being careful not to overstuff.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, non-dairy milk, salt, and pepper until smooth.
- Heat the vegetable oil in a skillet or griddle over medium-high heat.
- Dip each stuffed pepper in the batter, making sure it is fully coated on all sides.
- Place the battered peppers in the skillet or griddle and cook for 3-4 minutes on each side, until golden brown and crispy.
- Transfer the cooked peppers to a baking sheet and bake in the oven for 10-12 minutes, until the filling is hot and the batter is fully cooked.
- Serve hot and enjoy!
Notes
NUTRITIONAL FACTS:
Calories: 328 | Total Fat: 11g | Total Carbohydrates: 50g | Dietary Fiber: 15g | Protein: 14g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
