Baked Vegetarian Chile Rellenos Recipe

Ever felt like you needed a kitchen adventure that’s both fiery and comforting? Let’s dive into the smoky, cheesy world of roasted poblano peppers, bringing the heart of Mexican flavors straight to your dining table with a twist of homemade goodness.

I revel in making a dish that is both nurturing and nourishing, with a pleasing balance of flavor and, well, nutrition. My Baked Vegetarian Chile Rellenos fit the bill perfectly.

The poblano peppers are roasted to perfection, resulting in a skin that practically falls off and a pepper that is softened and intensified in flavor. The peppers are then stuffed with a tantalizingly good combination of black beans, corn, and rice, and a healthy dose of seasonings like cumin and coriander.

Baked Vegetarian Chile Rellenos Recipe Ingredients

• Poblano Peppers: Mildly spicy; rich in vitamins A and C, antioxidants.
• Black Beans: High in fiber and protein; supports heart health.
• Corn Kernels: Sweet and crunchy; a good source of fiber and vitamins.
• Monterey Jack Cheese: Creamy and melty; provides calcium and protein.
• Enchilada Sauce: Savory and tangy; adds depth and moisture.
• Cumin: Earthy flavor; aids digestion and boosts immunity.
• Garlic: Adds aromatic flavor; known for boosting immunity.

Baked Vegetarian Chile Rellenos Recipe Ingredient Quantities

• 6 large poblano peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup cooked rice
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• Salt and pepper to taste
• 1 cup enchilada sauce
• 2 tablespoons chopped fresh cilantro (optional)
• Lime wedges for serving

How to Make this Baked Vegetarian Chile Rellenos Recipe

1. Set your oven to bake at 400°F (200°C). Prepare your baking sheet by covering it with a layer of aluminum foil.

2. Under the broiler or directly on the stovetop flame, roast the poblano peppers, turning them until all sides are blackened and charred. Place the peppers into a bowl and cover them with plastic wrap for 10 minutes. After this time, peel off the skins. Then, very carefully, slit each pepper and remove the seeds.

3. Warm the olive oil in a frying pan over a medium flame. Put in the onion, diced small, and cook until it is translucent, around 5 minutes. Toss in the garlic, minced, and the spices: cumin, coriander, and chili powder. Sauté for around 1 minute.

4. Combine the black beans, cooked rice, and corn kernels with the onion mixture. Heat everything through. Season to taste with salt and pepper.

5. Take the skillet off the heat and mix in the Monterey Jack cheese, which you should have shredded beforehand.

6. Fill each poblano pepper with the bean and rice mixture, taking care not to overfill.

7. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Put the peppers, which have been stuffed, on top.

8. Remaining enchilada sauce: Pour it over the peppers. Add crumbled queso fresco on top.

9. Make sure to use foil to cover the baking dish, and then place it in the oven set at 350 degrees Fahrenheit (or whatever heat your dish calls for). It should only need to be in there for about 20 minutes, but you’re going to check it, so don’t wander too far. After that 20 minutes, take it out, oh so carefully, and remove the foil; preserve the integrity of the dish and the mess that the dish is still supposed to embody at this stage. Don’t your guests want to have a pleasant surprise when they see the table you’ve set?

10. If you wish, you may add garnishes of chopped fresh cilantro and serve the dish with lime wedges.

Baked Vegetarian Chile Rellenos Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Broiler or stovetop
5. Tongs (for turning peppers)
6. Bowl (for roasting peppers)
7. Plastic wrap
8. Knife
9. Cutting board
10. Frying pan
11. Wooden spoon or spatula
12. Measuring spoons
13. Can opener
14. Strainer (for draining beans)
15. Skillet
16. Baking dish
17. Measuring cups
18. Grater (for shredding Monterey Jack cheese, if not pre-shredded)
19. Foil (for covering baking dish)

FAQ

• Q: Can I use a different type of pepper instead of poblanos?A: Yes, you can substitute with Anaheim peppers or even bell peppers if you prefer a milder flavor.
• Q: Is it necessary to peel the poblanos?For a smoother texture and to get rid of any bitterness in the skin, it is best to peel the poblanos.
• Q: Can I make this recipe vegan?A: Absolutely! Substitute your favorite vegan cheese for the cheese and make sure the enchilada sauce is vegan.
• Q: How can I add more spice to the dish?To turn up the heat, mix in some diced jalapeños or sprinkle in some cayenne pepper to taste.
• Q: Can I prepare this dish in advance?A: Certainly, you can prepare the peppers ahead of time by stuffing them and then refrigerating them. When it comes time to serve, just pop them in the oven and let them bake.
• Q: What sides pair well with this recipe?A: Accompany with a portion of guacamole, a basic green salad, or a few tortilla chips.

Baked Vegetarian Chile Rellenos Recipe Substitutions and Variations

You could use mozzarella or cheddar cheese instead of Monterey Jack cheese.
The pinto beans or kidney beans could be substituted for the black beans.
Replace cooked white rice with brown rice or quinoa.
Substitute Anaheim peppers or bell peppers for poblano peppers to reduce the spiciness.
Use canned corn (drained) in place of frozen corn if fresh corn is not available.

Pro Tips

1. Char the Peppers Evenly: When roasting the poblano peppers, ensure each side is thoroughly charred for easier peeling. A consistent char provides a subtle smoky flavor, enhancing the dish’s overall taste.