Best 5 Baked Vegan Chili Rellenos Recipes

ROASTED CHILES RELLENOS WITH BLACK BEANS

Steps:

• READ DIRECTIONS ALL THE WAY THROUGH
• Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
• Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
• When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
• Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
• Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
• Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos - their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled.
• In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
• Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
• Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

BAKED VEGAN CHILI RELLENOS RECIPE - (3.6/5)

Steps:

• Pre-heat the oven to 425°F. Spray a baking sheet with non-stick cooking spray and set aside. Broil the chilies until the skins brown and pucker. Place the peppers in a brown paper bag to cool; then peel while still warm. Cut a 3-inch slit in each chili and remove the seeds, if desired. Stuff each chili with cheese. Pour the soy milk in a shallow bowl. Spread the panko/corn starch/flour corn meal on a plate or a shallow bowl. Add the spices and mix well. Dip the chilies in the panko/corn starch/flour/corn meal mixture, then the milk and then the panko/corn starch/flour/corn meal mixture again. Place the chilies on the prepared baking sheet and bake 25 to 35 minutes, or until golden brown (I flipped the chilies the last 5 minutes to brown on the other side). Chili Relleno Sauce- Chop the onion and garlic together in a food processor. Heat the oil in a large saucepan over medium-low heat. Sauté the onion and garlic mixture in the oil until translucent and golden. Add the flour or corn starch to the sauté mixture, spreading the mixture evenly as it cooks, until a deep golden color. Place the mixture into the food processor with the tomatoes and jalapeño pepper; process until smooth. Pour the pureed mixture back into the saucepan. Stir in the water, salt, Mexican oregano, black pepper, cayenne pepper and bay leaf. Bring the mixture to a boil, while whisking. Reduce the heat to medium-low and cook for about an hour, whisking occasionally, until the desired consistency is reached. Cover, slightly vented so the steam can escape. Keep the sauce warm over lowest heat, whisking occasionally, until served.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

VEGETARIAN CHILES RELLENOS

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
• Spoon into chiles; place in shallow baking dish. Cover.
• Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.