Vegetarian Chile Relleno stuffs poblano peppers with delicious veggies like zucchini, onion, mushrooms, corn, and black beans.
Poblano peppers are one of my favorite ingredients. While tamer than many peppers, poblanos still pack a nice kick, and the flavor is much more savory than most other peppers. This tasty dish combines charred poblano peppers, grilled veggies, charred tomatillo salsa, and Oaxaca cheese.
Techniques for perfect Vegetarian Chile Relleno
- Charring the poblano pepper before filling loosens the papery skin, which you can then easily peel off.
- Charred tomatillo salsa and lime crema pack in the flavor.
- Optional: Quick Pickled Red Onions make a great addition, adding a little extra tanginess, and a pretty pop of color.
- 4 medium poblano peppers
- 1 small red onion, cut into bite-size pieces
- 1 zucchini, cut into bite-size pieces
- 4 ounces baby bella mushrooms, cut into bite-size pieces
- 4 tomatillos, remove papery skin and slice in half
- 1 lime, zest and slice into quarters
- 1/2 cup frozen corn, thawed
- 1/2 cup cooked or canned black beans
- 2 tablespoons sour cream
- 1 clove garlic, minced or grated
- 6 ounces shredded Oaxaca cheese
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons coarse salt
- Adjust rack to the middle position, then preheat the oven broiler.
- Charred Poblano Peppers: Place the whole poblano peppers on a baking sheet and place under the broiler to char, rotating every couple of minutes. About 3 to 6 minutes to char. Remove the charred peppers from the oven and place the peppers in a sealed container to steam (like a plastic bag or lidded bowl). Let peppers cool in the container. Once cool, remove the papery skin. Slice down one side and remove seeds.
- Lime crema: In a small condiment bowl, mix sour cream, lime zest, 1 clove minced/grated garlic, the juice from 1 lime wedge, and 1/2 teaspoon salt.
- Charred Tomatillo Salsa: Heat a large skillet over medium-high heat. Then add 1 tablespoon vegetable oil and halved tomatillos to skillet cut side down. Once the tomatillos are charred on the cut side, flip the tomatillos and char them on the other side. Remove the tomatillos from the pan and place them into a heat-safe bowl to cool (it can be dangerous to blend hot ingredients). Once cooled, blend with 1/2 teaspoon coarse salt until smooth.
- Grilled Vegetables: In the same large skillet used for the tomatillos, heat 1 tablespoon vegetable oil over medium-high heat. Add sliced mushrooms to pan and season with 1/2 teaspoon salt. Saute the mushrooms until they start to brown. Add the red onion, zucchini, and corn, and saute the vegetables until they are charred. Add the black beans and saute until beans are warm (about 1 minute). Remove from heat.
- Stuff the peppers: On a baking sheet, stuff the poblano peppers with the grilled vegetable mixture. Spoon the charred tomatillo salsa on top of the vegetables. Top the stuffed pepper with shredded Oaxaca cheese. Place the stuffed peppers under the broiler until the Oaxaca cheese is melted (about 5 minutes).
- To serve: Plate the stuffed pepper (I usually grab it with tongs and slide a spatula underneath to move it. Then, if using pickled onions, top with pickled onions. After that, drizzle lime crema over the stuffed pepper.
Amount Per Serving: Calories: 333Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 46mgSodium: 1193mgCarbohydrates: 20gFiber: 5gSugar: 6gProtein: 14g
Nutrition information isn’t always accurate.