Have a craving for delicious Mexican food? These Veggie Stuffed Chiles Rellenos with Avocado Cream are sure to hit the spot!
So far, I know there is one thing that I love about Texas.
There is a Mexican restaurant on seemingly every corner, and that makes this girl very happy. Most of the restaurants you’ll find here are Tex-Mex, and I’ve never met a cheesy enchilada plate that I didn’t like!
These Veggie Stuffed Chiles Rellenos with Avocado Cream were inspired by all the delicious Mexican food I’ve been tempted with lately.
And with Cinco de Mayo right around the corner, I couldn’t wait to share the recipe!
Veggie Stuffed Chiles Rellenos with Avocado Cream
Whenever I see chiles rellenos on the menu, I know what I’m ordering.
These aren’t your typical chiles rellenos though. They’re not battered or deep fried for one thing. Instead, they’re roasted, then stuffed with a tasty veggie filling and baked in a thick and flavorful enchilada sauce.
They actually taste quite a bit like enchiladas … not that I’m complaining.
And since I love to celebrate Cinco de Mayo with an amazing meal and margarita (or
two three), I couldn’t be more excited to be partnering with an amazing group of food bloggers today. With 40 recipes that are perfect for Cinco de Mayo, the only problem you’ll have planning your menu is deciding where to start!
You’ll find all the recipes at the end of the post!
You’ll top these Veggie Stuffed Chiles Rellenos with a zesty Avocado Cream (that is so easy to make) and a sprinkle of Queso Fresco and fresh cilantro.
I love to serve the chiles (one or two per person depending on appetite) with a side of rice and beans. You can’t go wrong with that!
These Veggie Stuffed Chiles Rellenos with Avocado Cream are a little more labor intensive than most of my recipes, though they’re not difficult to make at all.
Give yourself a little extra time, and you will be rewarded with a meal that’s filled with rich, delicious flavors!
Are you ready to dig in yet? I know I am!
Here are a few tips for making this recipe your own:
- Poblanos are a very mild chile, so don’t be scared away thinking this recipe will be too spicy. The flavors are fairly mild. If you can’t take any heat at all though, sub bell peppers for the poblanos and use a mild chili powder in the sauce.
- If you’re in a time pinch, speed this Veggie Stuffed Chiles Rellenos with Avocado Cream recipe up by replacing the homemade sauce with a prepared sauce (I think one of those Rick Bayless/Frontera sauces that come in a packet would work well) or even salsa.
- Switch up the filling depending on what veggies you have on hand.
- Make the recipe vegan-friendly with a couple swaps: replace the sour cream in the Avocado Cream with vegan sour cream; and skip the Queso Fresco or replace it with a vegan alternative.
However you make it, these Veggie Stuffed Chiles Rellenos are sure to become a fave with your family and friends!
Veggie Stuffed Chiles Rellenos with Avocado Cream
- 8 medium poblano peppers
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 1/2 cups vegetable broth
- 1 (15-ounce) can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup diced red potatoes
- 2 teaspoon extra virgin olive oil
- 1 small onion, diced
- 1 medium red pepper, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 cup frozen corn
- 1 (14-ounce) can artichoke bottoms, drained, blotted dry, and diced
For Avocado Cream:
- 1 large avocado, roughly chopped
- 2 tablespoons lime juice
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/2 cup crumbled Queso Fresco
- 1 tablespoon chopped cilantro
- Preheat broiler.
- Place poblanos on a lightly oiled baking sheet. Cook peppers under the broiler until skin is blistered and blacked in spots, turning occasionally.
- Remove peppers from oven and place in a ziplock bag or large bowl covered with plastic wrap. Let sit for 10 minutes or until cool enough to handle.
- Working with one pepper at a time, gently remove stem (you should be able to pull if off) and remove outer layer of skin.
- Carefully cut a slit in one side of the pepper, then open pepper and remove seeds. Set aside. (Don't worry if your peppers fall apart a little bit).
- Repeat process with remaining peppers. Set aside until ready to use.
- While peppers are broiling, heat 2 teaspoons olive oil in a medium skillet over medium heat.
- Add garlic to oil and cook until fragrant, about 30 seconds.
- Whisk flour and chili powder into oil, then cook for two minutes, stirring constantly.
- Slowly add broth to flour mixture, whisking constantly until smooth.
- Add tomato sauce, cumin, and oregano to skillet.
- Reduce heat to a simmer, then cook sauce for 15 minutes, stirring occasionally.
- Season sauce to taste with salt, then set aside until ready to use.
- Add potatoes to a medium skillet with a lid. Cover with one inch of salted water.
- With lid on pan, bring water to a boil, then reduce heat to a simmer. Cook potatoes until tender, about 5 to 7 minutes.
- Drain potatoes and set aside.
- Wipe pan clean, then add 2 teaspoons olive oil and heat over medium high.
- Cook onions and pepper in oil until softened and browned, stirring occasionally.
- Add garlic, cumin, chili powder, and oregano to skillet; cook until fragrant, stirring constantly, about 30 seconds.
- Stir potatoes, corn, artichokes, and 1/2 cup water into skillet. Cook until heated through and water is evaporated. Remove from heat.
- Season filling with salt to taste.
Assemble and cook chiles rellenos:
- Preheat oven to 425 degrees.
- Lightly coat a 9 x 13-inch baking pan with oil or spray with nonstick spray.
- Cover the bottom of the pan with sauce, then set aside.
- Place a poblano on your work surface, then fill the center with 1/8 of the filling.
- Wrap the poblano around the filling. Place in baking pan. Repeat with remaining poblanos.
- Top poblanos with remaining sauce (you may have little left over).
- Cover pan with aluminum foil and bake poblanos until hot, about 20 to 25 minutes.
Prepare avocado cream:
- While stuffed poblanos bake, combine avocado, lime juice, sour cream, and salt in a food processor.
- Process mixture until smooth. Set aside.
- Serve chiles rellenos drizzled with avocado cream and sprinkled with Queso Fresco and cilantro. Enjoy!
Okay, now that I’ve tempted you with these vegetarian Chile Rellenos, how about some more delicious Mexican recipes?
You are going to love these yummy recipes from my friends!
Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Chicken Fajita Sandwich by Simply Healthyish
Cantaloupe Mint Margaritas by The Speckled Palate
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Traditional Homemade Flour Tortillas by Sustaining the Powers
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
What is your favorite Mexican dish?