Recipe For Vegetarian Chili Rellenos
How to make healthier roasted chile relleno.
Recipe for vegetarian chili rellenos. Once your poblano chiles are roasted and peeled using a knife make a vertical cut from the stem to the tip of the chile. Fill with your favorite vegan cheese close the chile and secure with toothpicks. Add water potatoes and carrots.
Fry peppers until lightly golden brown and the cheese has melted about 5 minutes per side. Cook covered 5 min. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
Blend the rancheros sauce ingredients. He is a good friend of my family. Heat oil in large skillet on medium high heat.
To make the sauce. Add the fire roasted tomatoes ground cumin chili powder and salt. Bring the mixture to a simmer and cook for 4 5 minutes.
Place the tomatoes garlic and onion in the blender and process until smooth. Or until crisp tender stirring frequently. Roll each stuffed pepper in flour tap off excess flour and dip the peppers into the egg mixture to coat both sides.
Best eaten with tortilla chips cheddar cheese guacamole and sour cream. Add onion garlic jalapenos red bell pepper cilantro and cumin and cook over medium heat until golden brown for about 4 minutes. This is one of the best easiest and tastiest vegetarian chili recipes i ve ever tasted.