Smoky, cheesy, and packed with veggies, these Veggie Chile Rellenos with Chipotle Crema put a fun, plant-based spin on a classic favorite.
Veggie Chile Rellenos with Chipotle Crema: Smoky, Crispy, and Veggie-Packed
Learning how to make dishes I’ve never cooked before is something I’ve really loved about having this blog. Chile rellenos aren’t something I typically order, and they were completely new to me in the kitchen, but I did the research, tested my ideas, and that’s how Veggie Chile Rellenos with Chipotle Crema came together. I recently updated this recipe and ended up loving the new filling—the mix of potatoes, black beans, and corn works perfectly inside the poblanos. And that chipotle crema is honestly the perfect finishing touch: smoky, creamy, and just spicy enough. It does take a little time, but it’s well worth it.
Why You’ll Love This Recipe
- Smoky, Creamy Finish: The chipotle crema adds just the right amount of smokiness and ties the whole dish together.
- Veggie-Filled and Hearty: Potatoes, black beans, and corn make the filling satisfying and full of texture.
- Easy to Customize: Swap in different veggies or beans to make it your own.
- Feels Special, Not Fussy: This recipe takes a little time, but the crispy, creamy result is absolutely worth it.
Ingredient Highlight: Poblanos
Poblano peppers are a staple in Mexican cooking and are most famously used in classic chile rellenos. They’re mild with an earthy flavor, which makes them ideal for stuffing—you get the pepper flavor without overpowering what’s inside. Once roasted, poblanos soften and take on a light smokiness, creating the perfect contrast to a hearty filling and crispy exterior. They’re sturdy enough to hold their shape but tender enough to eat easily, which is exactly what you want in a dish like this.
Madly Delicious Must Know Tips & Questions
- Freeze leftover chipotles: Chipotles in adobo freeze really well. Spoon them into an ice cube tray, freeze, then transfer to a container—perfect for adding a smoky kick to future recipes.
- Make ahead: Roast the poblanos and prep the filling in advance. Store them separately in the fridge, then assemble and fry just before serving.
- Mess-free frying: Use tongs to coat and flip the stuffed peppers—it makes handling much easier and keeps the batter intact.
Can I make this less spicy?
Yes! Use just one chipotle in the crema, or swap it entirely for a roasted red pepper crema for a milder option.
How do I store leftovers?
Store leftover chile rellenos in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to help re-crisp the batter.
Can I use a different pepper?
If you can’t find poblanos, Anaheim peppers are a great substitute with a similar shape and mild flavor that works well for stuffing.
Let’s Dish About Chile Rellenos: Did You Know?
“Relleno” literally means stuffed in Spanish, and chile rellenos are believed to have originated in Puebla, Mexico, where poblano peppers are a regional staple. Early versions were often filled with meat or cheese and served during celebrations and holidays. Over time, the dish has evolved, especially in home kitchens, where fillings vary widely depending on what’s available. Today, veggie-forward chile rellenos—like this one—are a popular way to highlight seasonal produce while keeping the dish comforting and familiar.
Want to take stuffed peppers to the next level? Try my Veggie Chile Rellenos with Chipotle Crema!
Cheesy, crispy, smoky, and oh-so-delicious! Tag me on Instagram @madly__delicious with #UnleashTheDelicious and #MadlyDelicious—I can’t wait to see your creations!
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Veggie Chile Rellenos with Chipotle Crema
Equipment
- Large skillet, for frying
Ingredients
- 4 large poblano peppers
- 1 ½ cups plant-based shredded cheese (pepper jack or Mexican-style blend)
Chili Relleno Filling
- 2 tbsp olive oil
- 1 small russet potato, peeled and diced into small bite-sized pieces
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup corn (fresh, thawed frozen, or canned & drained)
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp dried oregano
- ½ tsp salt to start, but adjust to taste
- ½ tsp black pepper
- Juice of ½ lime
- ¼ cup cilantro, chopped (optional)
Relleno Batter
- ⅓ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ⅓-½ cup plain, unsweetened plant-based milk or soda water
- Neutral oil for frying (vegetable or sunflower)
Chipotle Crema
- ⅔ cup plant-based sour cream
- 1 tbsp fresh lime juice
- 2 chipotle peppers in adobo
- ¼ tsp smoked paprika
- Salt, to taste
Optional Garnishes
- Chopped cilantro
- Extra plant-based shredded cheese
- Finely diced red onion
Instructions
- Roast the Poblanos: Preheat the broiler to high. Place the 4 poblano peppers on a baking sheet and broil for 8–12 minutes, turning halfway, until the skins are blistered and charred. Transfer to a bowl, cover with a plate, and let steam for 10 minutes.
- Make the Chipotle Crema: Add ⅔ cup plant-based sour cream, 1 tbsp lime juice, 2 chipotle peppers in adobo, ¼ tsp smoked paprika, and a few pinches of salt to a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed, then set aside or refrigerate until ready to serve.
- Peel and Prep the Peppers: Once cool enough to handle, gently peel off the charred skins, keeping the stems intact. Cut a small slit down one side of each pepper and remove the seeds. Set aside.
- Cook the Filling: Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced potato and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden. Stir in the black beans, ½ cup corn, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp dried oregano, ½ tsp salt, and ½ tsp black pepper. Cook for 2–3 minutes more, add the cilantro, if using, then remove from heat and stir in the lime juice. Let cool slightly.Tip: To help the potatoes cook faster, add a few tablespoons of water and cover the skillet to lightly steam. Taste and adjust seasoning before adding the beans and corn.
- Stuff the Poblanos: Spoon the filling into each poblano, then add some of the plant-based shredded cheese. Gently press the sides together. If needed, secure with toothpicks to help hold the peppers closed.
- Make the Batter: In a bowl, whisk together ⅓ cup all-purpose flour, 2 tbsp cornstarch, and 1 tsp baking powder. Slowly whisk in ⅓–½ cup plant milk or soda water until a thick but pourable batter forms.Tip: Pour the batter into a shallow bowl or dish—it’s often easier to roll the rellenos in the batter rather than dipping them into a deep bowl.
- Batter the Rellenos: Heat oil in a skillet to about ¼-inch depth over medium heat. Dip each stuffed pepper into the batter, turning to coat and letting any excess drip off.Tip: Make sure the oil is hot enough before frying—drop a small bit of batter into the oil and look for immediate bubbling.
- Fry Until Crispy: Carefully place the battered peppers into the hot oil, slit side down. Fry for 2–3 minutes per side, until golden brown and crisp. Transfer to a wire rack (preferred) or paper towel–lined plate to drain.
- Serve and Finish: Arrange the chile rellenos on a serving plate, drizzle generously with the chipotle crema, and finish with optional garnishes like chopped cilantro, extra plant-based cheese, or diced red onion. Serve warm.