Vegan Chile Relleno
Chile relleno is one of those dishes that feels almost impossibly indulgent — blistered poblano peppers stuffed with a savory filling, coated in a puffy batter, and fried until golden. The traditional version relies heavily on eggs and cheese, which is exactly why a plant-based take can feel like a tall order. Here, a chickpea flour batter steps in beautifully, creating that same crispy, airy shell without a single egg in sight. The filling is a smoky, well-seasoned mix of black beans, corn, cumin, and smoked paprika, held together with shredded vegan cheese that melts just enough to make everything cohesive. Underneath it all sits a blended tomato-chipotle sauce with real depth — roasted onion, garlic, and adobo give it a smoky heat that ties the whole plate together. Broiling and steaming the poblanos first makes peeling them effortless and coaxes out their natural sweetness, which balances the spice perfectly. Serve with fresh cilantro and a squeeze of lime and this becomes a dinner that genuinely impresses — no one will miss what's been left out.
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Learn more →Ingredients
4 servings
For the peppers
- 4 large poblano peppers
For the filling
- 1 tbsp olive oil
- ½ cup white onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 oz vegan cheese, shredded (about ½ cup)
For the batter
- 1 cup chickpea flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup cold water
For frying
- ¼ cup vegetable oil, for frying
For the sauce
- 1 can (14 oz) diced tomatoes
- 1 chipotle pepper in adobo sauce, plus 1 tsp adobo sauce
- ½ cup white onion, roughly chopped
- 2 cloves garlic, smashed
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp olive oil
For serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the poblano peppers on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, 10–12 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes.
- 2
While the peppers steam, make the filling. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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