Delicious Vegan Chiles Rellenos Squares Recipe
Table of Contents
Trying Vegan Chiles Rellenos Squares for the First Time
I’ll never forget the first time I tried Chiles Rellenos. I was at a small family-run restaurant during a road trip through Mexico, and the dish left a lasting impression on me. The combination of smoky poblano peppers stuffed with gooey cheese, all wrapped in a light, crispy batter, was something I knew I had to recreate at home. But as I transitioned to a plant-based diet, I realized that making a vegan version would be a challenge. How could I capture the same richness and depth of flavor without the traditional ingredients?
The inspiration for these Vegan Chiles Rellenos Squares came to me while experimenting in the kitchen one Sunday afternoon. I had just perfected a vegan mozzarella recipe and wanted to use it in something special.
Trying Vegan Chiles Rellenos Squares At Home
I thought back to those Chiles Rellenos and decided to give it a go, but with a twist. Instead of stuffing the peppers and deep-frying them whole, I opted to cut them into squares, making them easier to fry and eat as bite-sized delights. The result was even better than I imagined—crispy on the outside, melty on the inside, and served with a rich tomato sauce that brought everything together.
What I love most about this recipe is its versatility. You can serve these squares as an appetizer, a main course, or even as part of a larger Mexican-inspired spread. They’re perfect for entertaining, as they look impressive but are relatively easy to make. Plus, they’re a fantastic way to showcase the depth of flavor that vegan cooking can offer. I’ve shared this dish with friends and family, both vegan and non-vegan, and it’s always a hit. Every time I make these, I’m transported back to that little restaurant in Mexico, savoring the smoky, spicy, and satisfying flavors that first captured my heart. I hope this recipe brings a bit of that magic into your home as well.
Chef’s Notes – Vegan Chiles Rellenos Squares
- Roast the Peppers Properly: Ensure the poblano peppers are thoroughly roasted and peeled. This step is crucial for achieving the smoky flavor and soft texture that makes Chiles Rellenos so delicious.
- Don’t Overfill the Peppers: When stuffing the peppers, be careful not to overfill them with vegan cheese to prevent them from bursting during frying.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If the oil is too hot, the batter will burn before the cheese inside melts; if too cool, the batter will absorb more oil and become greasy.
- Serve Immediately: For the best texture and flavor, serve the Chiles Rellenos Squares right after frying while they’re still hot and crispy. Pair them with a fresh Tomato Salsa or a unique Green Salsa for a twist.
Vegan Chiles Rellenos Squares
Dive into the vibrant flavors of Mexican cuisine with these Vegan Chiles Rellenos Squares! Filled with gooey vegan cheese and fried to crispy perfection, these peppers are served on a rich tomato sauce that will make your taste buds dance. Perfect for a hearty main course, this dish is both satisfying and easy to prepare. Get ready to impress your friends and family with this mouthwatering recipe!
4
peppers20
minutes20
minutes394
kcal40
minutesKeep the screen of your device on
Ingredients
- Peppers and Filling
4 large poblano peppers, roasted and peeled
10 oz vegan mozzarella or cheddar cheese
- Tomato Sauce
3 large ripe tomatoes
2 cloves garlic, finely chopped
1/2 medium onion, finely diced
- Batter
1/4 cup all-purpose flour
1/4 cup chickpea flour
1/2 cup cornstarch
1/2 tsp kosher salt
3/4 cup cold soda water
- For Frying
2-3 cups vegetable oil
Directions
- Prepare Peppers – Once your poblano chiles are roasted and peeled, use a knife to make a vertical cut from the stem to the tip of each chile. Stuff each chile with your preferred vegan cheese and secure with toothpicks. Set aside.
- Make Tomato Sauce – Blend the tomatoes, garlic, and onion until smooth. Heat a medium saucepan over medium heat and pour in the tomato mixture. Simmer for 7-10 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Set aside.
- Prepare Batter – In a large mixing bowl, combine the all-purpose flour, chickpea flour, cornstarch, and kosher salt. Gradually add the cold soda water while whisking until the batter reaches a thin pancake batter consistency.
- Fry Peppers – Heat about three inches of vegetable oil in a high-sided pan to 360°F. Dip each stuffed chile into the batter, allowing excess to drip off before placing it in the hot oil. Fry until golden brown, approximately 5 minutes per side. Remove and drain on paper towels.
- Serve – Place each fried chile on a plate of tomato sauce and serve immediately.
Equipment
- chef’s knife
- cutting board
- blender
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 394kcal
- Carbohydrates: 32g
- Protein: 8g
- Fat: 26g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 600mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 1200IU
- Vitamin C: 60mg
- Calcium: 100mg
- Iron: 2mg
Fresh Tomato Salsa
Cooks in 70 minutesDifficulty: EasyThis Fresh Tomato Salsa is a vibrant, zesty addition to any meal! Perfect for tacos, taquitos, or simply with tortilla chips, this naturally vegan and gluten-free condiment is a must-try. With juicy tomatoes, crisp onions, spicy jalapeños, and fresh cilantro, it’s a burst of flavor in every bite. Let it rest for an hour to meld the flavors, and you’ll have a salsa that’s even more irresistible. Dive into this easy-to-make recipe and elevate your dishes with a touch of freshness!
Zesty Green Salsa
Cooks in 35 minutesDifficulty: EasyDive into the vibrant flavors of this Zesty Green Salsa, perfect for your vegan tacos, burritos, and bowls! This easy-to-make salsa verde will elevate your dishes with its fresh, tangy taste. Follow this simple recipe to create a delicious, homemade salsa that will impress your friends and family. Get ready to enjoy a burst of flavor in every bite!
FAQs – Vegan Chiles Rellenos Squares
Can I use a different type of pepper?
Yes, while poblano peppers are traditional, you can substitute them with Anaheim or bell peppers for a milder flavor.
Can I make this recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.
How do I know when the oil is hot enough for frying?
A simple way to test is by dropping a small bit of batter into the oil. If it sizzles and floats to the top, the oil is ready.
What should I do if the batter isn’t sticking to the peppers?
Make sure the peppers are dry before dipping them in the batter, and the batter should be the consistency of thin pancake batter.
