Vegan Chiles Rellenos Recipe | Cooking With Jade

Vegan Chiles Rellenos Recipe

Vegan Chiles Rellenos Recipe


Prep Time 45 minutes
Cook Time 30 minutes
Cuisine Mexican
Servings 4


  • Gas stove or grill
  • Cutting board
  • Sharp knife
  • Large bowl
  • Fork
  • Skillet or griddle
  • Wooden spoon or Spatula
  • Baking Sheet


  • 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


  • 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!


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.

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