The Mexican food tradition of chiles rellenos—essentially stuffed chiles—is a rich, flavorful one. This dish is the culmination of indigenous ingredients, such as spices and chiles, and Spanish cooking methods. Typically, Mexican-style chiles rellenos are stuffed chiles, covered with an egg batter and deep-fried. This completely plant-based version pays homage to those fabulous food traditions in Mexico, while keeping it easy and light. Yet this Vegan Chile Rellenos Casserole is vibrant, rich in flavor, and easy on the eyes, too!
Living in California for the past 30 years, I am enamored with Mexican foodways. While I have traveled to this beautiful country many times and learned about the food culture, I am not a true expert in this food cuisine and encourage you to check out some of the work of my amazing colleagues, such as Katya Galbis, who is a plant-based nutritionist born and raised in Mexico.
Poblano chiles are commonly used for this recipe, as they have a mild, sweet flavor, and are the perfect size. Just roast them, and layer them with a rich tomato-quinoa filling, then plant-based cheese before baking. Check out my easy, step-by-step guide for making this recipe below.
Poblano Chiles from the farmers market in Ojai.
Step-By-Step Guide:
Slice Poblano chiles in half, scoop out seeds.Place with cut side down in baking dish, drizzle with EVOO, and broil for 5-10 minutes.When skin is slightly blackened, remove from oven and rest for a few minutes.Peel away the skins from the chiles with your fingers.Layer the roasted chiles on the bottom of the pan, with cut side up.Sauté onions, zucchini, garlic, bell pepper, spices, corn, cooked quinoa, and canned tomatoes until tender.Spoon the quinoa filling over the chiles.Spread evenly over the chiles.Cover with plant-based cheese and bake for about 30 minutes, until golden brown.Remove from the oven.Dish up into 8 servings and enjoy!
1 ½ cups shredded plant-based cheese, cheddar-style
1/2 cup chopped fresh cilantro
3 green onions, sliced
Instructions
Preheat oven to broiler setting.
Slice chiles in half, and scoop out seeds. Place, cut side down, in a 9 x 13-inch baking dish, drizzle with ½ teaspoon extra virgin olive oil, and place on top rack. Broil for 5-10 minutes, until slightly blackened.
Remove from oven and let stand for a few minutes to cool slightly and sweat. With your fingers, peel away the skin and discard.
Place peeled, roasted chiles, cut side up, on the bottom of the baking dish.
While chiles are roasting, prepare Quinoa Filling: Heat 1 teaspoon olive oil in a large skillet or sauté pan. Add onion, zucchini, garlic, and bell pepper. Sauté for 8 minutes. Stir in cumin, chili powder, corn, cooked quinoa, and tomatoes. Cover, and sauté for an additional 5 minutes, until vegetables are tender.
Spread Quinoa Filling evenly on top of roasted green chiles.
Sprinkle evenly with plant-based cheese.
Place in oven and bake for about 30 minutes, until cheese is melted and surface is slightly golden.
Remove from oven, sprinkle with cilantro and green onions and serve immediately.
Makes 8 servings
Prep Time:20 minutes
Cook Time:30 minutes
Category:Entree
Cuisine:American, Mexican
Nutrition
Serving Size:1 serving
Calories:239
Sugar:0 g
Sodium:365 mg
Fat:7 g
Saturated Fat:0 g
Carbohydrates:36 g
Fiber:2 g
Protein:3 g
For other Mexican-inspired food, try some of my favorite recipes:
