Vegan Chille Rellenos
These Vegan Chille Rellenos are the ultimate Mexican comfort food. Since mashed potatoes and chiles rellenos are the ultimate comfort, you can only imagine how tasty this combo is! We had left over mashed potatoes so I thought what better way to use them!
I have a roasting chili pepper hack YOU WILL LOVE! Instead of roasting my chilies in on the stove, I have been roasting my chilies in my Oster Digital Air fryer oven with rapidcrisp!
PREP TIME
25min
COOK TIME
20min
TOTAL TIME
45min
INGREDIENTS
- 6 Poblano Peppers
- Vegan Cheese of choice
- Oil for frying (like sunflower oil)
Batter
- 1 Cup All Purpose Flour (gluten free optional)
- 1 Cup Sparkling Water
- 2 Tbsp Corn Starch
- 1 Tsp Baking Powder
- 1 Tbsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Salt
Salsa Roja
- 6 Roma Tomatoes
- 1/2 White Onion
- 4 Dried Guajillo Chilies
- 3 Cloves of Garlic
- 1-2 Serrano Peppers
- 1/4 Bunch of Cilantro
- Big Pinch of Salt
EQUIPMENT
- 1 Large Pot
- 1 Blender or Food Processor
- 1 Air Fryer or Oven
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
Salsa Roja
- In a large pot, fill it with water and add guajillo chilies. Boil for 10 minutes then add in all other ingredients, except the salt and cilantro. Let it come to a boil and boil until tomatoes are softened… about 12-16 minutes.
- Transfer all ingredients to a blender, then add in 1/2 bunch cilantro (stems included) and a big pinch of salt. Blend on high for 1 minute. Taste & add more salt to your liking.
Peppers
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes, flip and continue roasting until skin is charred and flesh is soft, about 20 more minutes.
- Place roasted peppers in a bowl and cover bowl with plastic wrap. Let them steam for 10 minutes. Peel the blackened skins from the peppers with a damp paper towel and cut a slit on one side to carefully remove seeds, keeping the shape of the pepper whole and intact.
- Stuff each chili with a generous amount of cheese and close up the pepper. Most people use tooth pics to seal it but I chose not to, and the batter helped to keep everything sealed.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
