Vegetarian Chile Rellenos is a Mexican stuffed peppers recipe. Smoky poblano peppers are filled with potatoes, cheese and spices, then battered and fried. They are served with a quick and easy, homemade tomato sauce.
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I was very fortunate to get to experience a lot of different cuisines and recipes in culinary school that I might not have otherwise ever chosen to try. During our studies on Mexican cuisine, one of the recipes we prepared that I absolutely loved was for Chile Rellenos.
The recipe was meant to be vegetarian and the peppers were stuffed with a mixture of potatoes, cheese and spices before being breaded and deep fried.
Surprisingly, I really loved this dish, although I did find the filling in the recipe we were given a little bit bland. When I decided I wanted to recreate the recipe, I knew I wanted to amp up the flavor more. Similar to how Vegetable Samosas have a lot of spices within a potato filling, I wanted to do the same for these stuffed peppers.
I added garlic, cinnamon, cloves and sour cream to the filling and added a little cinnamon and cloves to the tomato sauce to help carry the flavor through the entire dish. The results are downright delicious!
Why This Recipe Works
This is a fairly easy recipe to prepare, though there are a few steps that make it a little more time consuming. You can, however, prepare the peppers ahead of time and keep them in the refrigerator until you are ready to fry them.
Incredible flavor. Poblano peppers add smokiness and a bit of spiciness to the potato and cheese flavor that is also loaded with more spices. The batter adds a nice crunchy texture to compliment the softer filling perfectly.
You can serve these stuffed poblano peppers as the main dish, side dish, or as an appetizer.
Step-By-Step Instructions
Ingredients
Stuffed Peppers
- 4 large poblano peppers: if your peppers are on the smaller side, you may need 6 or more.
- 1 1/2 pounds Yukon Gold potatoes
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion (finely diced)
- 2 cloves garlic (minced)
- 4 ounces Monterey jack cheese (shredded)
- 2 tablespoons sour cream
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- salt
- pepper
- oil for frying
Batter
- 2 eggs (separated into whites and yolks)
- 1/2 teaspoon salt
Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion (finely diced)
- 1 clove garlic (minced)
- 8 ounce can tomato sauce
- 1/2 cup vegetable stock
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- pinch ground cloves
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and cube the potatoes. Add to a pot of cold, salted water.
Finely dice the onion and divide in half. Mince the garlic and shred the cheese.
Create!
The first thing you want to do it char the poblano peppers. There are two easy ways to do this.
How To Char Peppers on a Gas Stove Stop
Place the peppers over the gas burner set to medium-high. Using tongs, turn the peppers about every 2 minutes until charred all the way around and somewhat softened, about 10 minutes. Be sure that there are no small flames on the charred pieces of the peppers before placing them in a paper or zip top plastic bag to cool.
How To Char Peppers in the Oven (Broil or Roast)
Place the peppers on an aluminum foil-lined baking sheet. Place under the broiler for about 10 minutes, turning often, until all sides are charred.
Alternatively, you can roast the peppers instead by preheating your oven to 400ºF and roasting for about 30 minutes, turning occasionally, or until the skin has darkened on all sides.
Place the charred or roasted peppers in a paper or zip top plastic bag and close. Allow the peppers about 15 minutes to steam in the bag and cool down. You can work on the potatoes and tomato sauce while they are cooling.
Once the peppers are cool, remove the skin, cut a slit down the center of one side to form a pocket and remove the seeds. Rinse with cold water to get any remaining skin or seeds off of them and set aside.
Bring the pot of potatoes to a boil and cook until fork tender. Drain and add to a large bowl. Using a potato masher, mash the potatoes some to break them up.
Heat the olive oil in a small skillet over medium heat and add the onion. Cook until it just starts to turn translucent and soft, about 3 minutes. Add the garlic and cook another 30 seconds or so.
Add the onion and garlic to the bowl with potatoes along with the Monterey jack cheese, sour cream, cinnamon, cloves, salt and pepper. Mash until evenly blended and somewhat smooth.
Stuff each poblano pepper with the potato mixture and seal with toothpicks.
Whip the egg whites in an electric mixer fitted with a whisk attachment until stiff peaks form, about 5 minutes. Gently fold in the egg yolks and salt.
Fill a large, deep skillet about 1/2-inch high with oil for frying. Heat on medium heat, or until the temperature reaches between 350-375°F.
Dip a stuffed pepper into the egg batter and place in the hot oil immediately. Repeat with the remaining peppers, leaving space between them in the skillet. You may have to work in batches.
Fry for a minute or two on each side, or until golden brown. Place on a paper-towel lined plate. Allow to cool some, then remove the toothpicks.
For the sauce, add the olive oil to the same small skillet used earlier and place it over medium heat. Add the onion and cook until just translucent and soft, about 3 minutes. Add in the garlic and cook an additional 30 seconds.
Stir in the tomato sauce, vegetable stock, cinnamon and cloves and simmer for 10-15 minutes. Taste and season with salt and pepper as desired.
Present!
Spoon sauce onto a plate and top with a pepper.
Garish with fresh, minced cilantro, if desired.
Tips and Techniques
- Shred cheese from a block for the best results.
- To save time, start the potatoes and tomato sauce while the poblano peppers are cooling. You can also make the filling and tomato sauce ahead of time, but the batter needs to be made immediately prior to frying the peppers.
- You can puree tomato sauce, if desired.
- Store leftover peppers and tomato sauce in separate, airtight containers in the refrigerator. Consume within 3 days. Reheat the peppers in the oven at 350°F for about 15 minutes.
What To Serve with Vegetarian Chile Rellenos
- Spanish rice or for a lighter option try Spanish Cauliflower Rice
- Black beans
- Sour cream
- Tacos, Burritos or Enchiladas: try these Easy Cheesy Chicken Enchiladas or Beef and Mushroom Enchiladas.
- Queso and chips
- Nachos or Bell Pepper Nachos
- Salad
More Mexican Inspired Recipes
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Vegetarian Chile Rellenos (with potatoes and cheese)
Ingredients
Stuffed Peppers
- 4 large poblano peppers (or 6 medium peppers)
- 1 1/2 pounds Yukon Gold potatoes (peeled and cubed)
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion (finely diced)
- 2 cloves garlic (minced)
- 4 ounces Monterey jack cheese (shredded)
- 2 tablespoons sour cream
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- salt
- pepper
- oil for frying
Batter
- 2 eggs (separated into whites and yolks)
- 1/2 teaspoon salt
Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion (finely diced)
- 1 clove garlic (minced)
- 8 ounce can tomato sauce
- 1/2 cup vegetable stock
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- pinch ground cloves
Instructions
Stuffed Peppers
- Char the poblano peppers until blackened and blistered on all sides (see the notes section for different methods on how to char peppers).4 large poblano peppers
- Place the charred peppers in a paper or ziplock bag and close. Allow the peppers about 15 minutes to steam in the bag and cool down. Work on the potatoes and tomato sauce while they are cooling.
- Add the potatoes to a pot of cold, salted water. Bring the pot of potatoes to a boil and cook until fork tender. Drain and add to a large bowl. Using a potato masher, mash the potatoes some to break them up.1 1/2 pounds Yukon Gold potatoes
- Heat the olive oil in a small skillet over medium heat and add the onion. Cook until it just starts to turn translucent and soft, about 3 minutes. Add the garlic and cook another 30 seconds or so.1 tablespoon extra virgin olive oil, 1/2 yellow onion, 2 cloves garlic
- Add the onion and garlic to the bowl with potatoes along with the Monterey jack cheese, sour cream, cinnamon, cloves, salt and pepper. Mash until evenly blended and somewhat smooth.4 ounces Monterey jack cheese, 2 tablespoons sour cream, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, salt, pepper
- Once the peppers are cool, remove the skin, cut a slit down the center of one side to form a pocket and remove the seeds. Rinse with cold water to get any remaining skin or seeds off of them and set aside.
- Stuff each poblano pepper with the potato mixture and seal with toothpicks.
- Fill a large, deep skillet about 1/2-inch high with oil for frying. Heat on medium heat, or until the temperature reaches between 350-375°F.oil for frying
Batter
- Whip the egg whites in an electric mixer fitted with a whisk attachment until stiff peaks form, about 5 minutes. Gently fold in the egg yolks and salt.2 eggs, 1/2 teaspoon salt
- Dip a stuffed pepper into the egg batter and place in the hot oil immediately. Repeat with the remaining peppers, leaving space between them in the skillet. You may have to work in batches.
- Fry for a minute or two on each side, or until golden brown. Place on a paper-towel lined plate. Allow to cool some, then remove the toothpicks.
Tomato Sauce
- For the sauce, add the olive oil to the same small skillet used earlier and place it over medium heat. Add the onion and cook until just translucent and soft, about 3 minutes. Add in the garlic and cook an additional 30 seconds.1 tablespoon extra virgin olive oil, 1/2 yellow onion, 1 clove garlic
- Stir in the tomato sauce, vegetable stock, cinnamon and cloves and simmer for 10-15 minutes. Taste and season with salt and pepper as desired.8 ounce can tomato sauce, 1/2 cup vegetable stock, 1 bay leaf, 1/4 teaspoon ground cinnamon, pinch ground cloves
- Spoon sauce onto a plate and top with a pepper.
- Garish with fresh, minced cilantro, if desired.
Notes
Tips and Techniques
- Shred cheese from a block for the best results.
- To save time, start the potatoes and tomato sauce while the poblano peppers are cooling. You can also make the filling and tomato sauce ahead of time, but the batter needs to be made immediately prior to frying the peppers.
- You can puree tomato sauce, if desired.
- Store leftover peppers and tomato sauce in separate, airtight containers in the refrigerator. Consume within 3 days. Reheat the peppers in the oven at 350°F for about 15 minutes.
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