Veggie Stuffed Chiles Rellenos
Veggie Stuffed Chiles Rellenos with Avocado Cream
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

These Veggie Stuffed Chiles Rellenos are a delicious recipe that's totally crave worthy!

Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: chile relleno, chiles rellenos, vegetarian chiles rellenos
Servings: 4 to 8 people
Author: Ginnie
Ingredients
For Peppers:
  • 8 medium poblano peppers
For Sauce:
  • 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
  • salt
For Filling:
  • 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
  • salt
For Avocado Cream:
  • 1 large avocado, roughly chopped
  • 2 tablespoons lime juice
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
For Serving:
  • 1/2 cup crumbled Queso Fresco
  • 1 tablespoon chopped cilantro
Instructions
Prepare peppers:
  1. Preheat broiler.
  2. Place poblanos on a lightly oiled baking sheet. Cook peppers under the broiler until skin is blistered and blacked in spots, turning occasionally.

  3. 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.

  4. Working with one pepper at a time, gently remove stem (you should be able to pull if off) and remove outer layer of skin.
  5. 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).
  6. Repeat process with remaining peppers. Set aside until ready to use.
Prepare sauce:
  1. While peppers are broiling, heat 2 teaspoons olive oil in a medium skillet over medium heat.

  2. Add garlic to oil and cook until fragrant, about 30 seconds.
  3. Whisk flour and chili powder into oil, then cook for two minutes, stirring constantly.
  4. Slowly add broth to flour mixture, whisking constantly until smooth.
  5. Add tomato sauce, cumin, and oregano to skillet.
  6. Reduce heat to a simmer, then cook sauce for 15 minutes, stirring occasionally.
  7. Season sauce to taste with salt, then set aside until ready to use.
Prepare filling:
  1. Add potatoes to a medium skillet with a lid. Cover with one inch of salted water.

  2. With lid on pan, bring water to a boil, then reduce heat to a simmer. Cook potatoes until tender, about 5 to 7 minutes.

  3. Drain potatoes and set aside.
  4. Wipe pan clean, then add 2 teaspoons olive oil and heat over medium high.

  5. Cook onions and pepper in oil until softened and browned, stirring occasionally.
  6. Add garlic, cumin, chili powder, and oregano to skillet; cook until fragrant, stirring constantly, about 30 seconds.
  7. Stir potatoes, corn, artichokes, and 1/2 cup water into skillet. Cook until heated through and water is evaporated. Remove from heat.

  8. Season filling with salt to taste.
Assemble and cook chiles rellenos:
  1. Preheat oven to 425 degrees.
  2. Lightly coat a 9 x 13-inch baking pan with oil or spray with nonstick spray.
  3. Cover the bottom of the pan with sauce, then set aside.
  4. Place a poblano on your work surface, then fill the center with 1/8 of the filling.
  5. Wrap the poblano around the filling. Place in baking pan. Repeat with remaining poblanos.

  6. Top poblanos with remaining sauce (you may have little left over).
  7. Cover pan with aluminum foil and bake poblanos until hot, about 20 to 25 minutes.
Prepare avocado cream:
  1. While stuffed poblanos bake, combine avocado, lime juice, sour cream, and salt in a food processor.
  2. Process mixture until smooth. Set aside.
To serve:
  1. Serve chiles rellenos drizzled with avocado cream and sprinkled with Queso Fresco and cilantro. Enjoy!
Notes

If you do not have a food processor, place avocado cream ingredients in a medium bowl and mash until smooth.