Description
Discover a delicious Baked Chile Relleno recipe that is easy to make at home. Learn how to stuff, bake, and enjoy this classic Mexican dish with a twist!
Ingredients
- 3-4 large green peppers (poblano)
- 3 cups (710 ml) shredded cheese (I used a mix of feta, cheddar, and vegan mozzarella)
- 1 14.5 ounce can (411 g) tomatoes (crushed or diced)
- 1/2 medium onion, diced
- 1 4 ounce can (113 g) diced green chilies
- 1/4 cup (60 ml) vegetable broth (or beef if not making vegetarian)
- 2 cloves garlic, minced
- 3-4 sprigs green onions, chopped
- avocado
- vegan sour cream
Instructions
- Wash the large green peppers thoroughly and arrange them on a foil-lined baking tray. Position the tray on the top shelf of the oven and roast on high heat for 15 minutes, turning them every 5 minutes.
- After roasting, take the peppers out of the oven and seal them in a plastic bag for 10 minutes to allow them to steam.
- Preheat the oven to 375°F to keep it warm.
- During the steaming process, combine all the sauce components in a saucepan and gradually bring them to a boil.
- Transfer the sauce to a food processor and blend about 10 times to achieve a smoother consistency while maintaining some vegetable chunks.
- Pour approximately two-thirds of the sauce into the bottom of an oven-safe skillet or dish.
- Take the peppers out of the plastic bag, make a slit down one side, and remove the seeds and stem. Turn the peppers over and carefully peel away the charred skin, being cautious as the peppers are still hot.
- Flip the peppers back over and stuff them generously with shredded cheese. I used a combination of feta, cheddar, and vegan mozzarella.
- Fold the sides of the peppers over and place them seam side down in the skillet with the sauce. Don’t worry if they split slightly; they will be covered with additional sauce and cheese.
- Pour the remaining sauce and cheese over the stuffed peppers in the skillet.
- Bake the filled peppers in the oven at 375°F (190°C) for 25 minutes. Once done, take the skillet out of the oven and serve with chopped green onions, avocado, and vegan sour cream. Enjoy your meal!
Notes
- Use a blend of feta, cheddar, and vegan mozzarella for a flavorful and gooey cheese filling in the peppers.
- Carefully remove the charred skin from the roasted peppers to prevent any burns.
- Serve the stuffed peppers with chopped green onions, avocado, and vegan sour cream for added freshness and creaminess.
