Chiles Rellenos (Vegan)
Ingredients:
- 4 poblano peppers
- 113 g (1 cup) vegan cheddar-style shreds
- 60 g (1/2 cup) all-purpose flour
- 82.5 g (1/2 cup) cornstarch
- 240 ml (1 cup) sparkling water
- 2.3 g (1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- Oil, for frying
- 480 ml (2 cups) salsa or ranchero sauce
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the roasted peppers steam in a covered bowl for the full 10 minutes before peeling — trapped steam loosens the skins so they slide off cleanly instead of tearing the pepper.
Instructions:
- Roast the Peppers: Roast the poblano peppers directly over a flame or under a broiler until blackened all over. Place in a covered bowl to steam for 10 minutes, then peel off the skins.
- Seed the Peppers: Make a small slit in each pepper and carefully remove the seeds, keeping the pepper intact.
- Stuff with Cheese: Stuff each pepper generously with vegan cheddar.
- Make the Batter: Whisk together the flour, cornstarch, baking powder, salt, and sparkling water to make a light batter.
- Heat the Oil: Heat oil in a deep pan to 350°F (175°C).
- Fry: Dip each stuffed pepper in the batter and fry for 3-4 minutes per side, until golden and crisp.
- Drain & Serve: Drain on paper towels and serve topped with salsa or ranchero sauce.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The cornstarch thickens the mixture to give it the right body and texture. The sparkling water adds effervescence and a light, refreshing finish. The baking powder provides lift so the texture stays light rather than dense.
Chiles Rellenos (Vegan)
Ingredients:
- 4 poblano peppers
- 113 g (1 cup) vegan cheddar-style shreds
- 60 g (1/2 cup) all-purpose flour
- 82.5 g (1/2 cup) cornstarch
- 240 ml (1 cup) sparkling water
- 2.3 g (1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- Oil, for frying
- 480 ml (2 cups) salsa or ranchero sauce
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The cornstarch thickens the mixture to give it the right body and texture. The sparkling water adds effervescence and a light, refreshing finish. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Let the roasted peppers steam in a covered bowl for the full 10 minutes before peeling — trapped steam loosens the skins so they slide off cleanly instead of tearing the pepper.
Instructions:
- Roast the Peppers: Roast the poblano peppers directly over a flame or under a broiler until blackened all over. Place in a covered bowl to steam for 10 minutes, then peel off the skins.
- Seed the Peppers: Make a small slit in each pepper and carefully remove the seeds, keeping the pepper intact.
- Stuff with Cheese: Stuff each pepper generously with vegan cheddar.
- Make the Batter: Whisk together the flour, cornstarch, baking powder, salt, and sparkling water to make a light batter.
- Heat the Oil: Heat oil in a deep pan to 350°F (175°C).
- Fry: Dip each stuffed pepper in the batter and fry for 3-4 minutes per side, until golden and crisp.
- Drain & Serve: Drain on paper towels and serve topped with salsa or ranchero sauce.
