Sumptuous Mexican Vegetarian Chiles Rellenos with Mushroom Queso Sauce

Allergens

None (gluten-free)

Ingredients

• 4 large poblano peppers
• 2 cups cremini mushrooms, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetarian cheese, shredded (e.g., Daiya or Teese)
• 1/4 cup fresh cilantro, chopped
• 1 cup all
• purpose flour
• 1 cup unsweetened almond milk
• 2 large eggs
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh lime wedges, for serving

Instructions

1. a. Roast poblano peppers over an open flame or under the broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and set aside. b. In a large pan, heat 2 tbsp of oil and sauté chopped mushrooms, onions, and garlic until softened and fragrant. Add salt and pepper to taste. Remove from heat and let cool slightly. c. In a mixing bowl, whisk together flour, almond milk, eggs, salt, and pepper until smooth. This will be your batter. d. Stuff each poblano pepper with a generous amount of shredded vegetarian cheese and chopped cilantro. Close the opening of each pepper with a small piece of dough, dip into the prepared batter, and fry in hot oil until golden brown and crispy, about 2 3 minutes per side. Drain on paper towels. e. To make the mushroom queso sauce, blend sautéed mushrooms mixture with 1/4 cup of water to create a smooth consistency. Heat gently until warmed through. f. Plate stuffed peppers and drizzle generously with mushroom queso sauce. Garnish with fresh cilantro and serve with lime wedges on the side.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly memorable dining experience.

Notes

This recipe is suitable for vegetarians and can be easily modified for vegans by substituting the cheese and egg components.