Vegetarian Chiles Rellenos
These stuffed peppers are a delicious recipe that's totally crave worthy!
Servings: 4 to 8 people
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 ½ 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
- ½ teaspoon oregano
- ½ cup frozen corn
- 1 (14-ounce) can artichoke bottoms, drained, blotted dry, and diced
- salt
For Avocado Crema:
- 1 large avocado, roughly chopped
- 2 tablespoons lime juice
- ⅓ cup sour cream
- ½ teaspoon salt
For Serving:
- ½ cup crumbled Queso Fresco
- 1 tablespoon chopped cilantro
Instructions
Prepare peppers:
- 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.
Prepare sauce:
- 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.
Prepare filling:
- 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 ½ 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 ⅛ 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.
To serve:
- 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.
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!