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Chiles Poblanos Rellenos

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

 4 Large Poblano Chile Peppers
 4 Medium Red Potatoes, Boiled
 1 cup Unsweetened Almond Milk
 1 Spanish Onion, Caramelized
 ½ tsp Garlic
 2 tsp Vegan Butter (Optional)
 ½ tsp Smoked Paprika
 ½ tsp Cumin
 2 Scallions, Chopped
 ½ tsp Chipotle Chile Powder (or Regular Chile Powder)
 1 tbsp Cilantro, Chopped
 Salt & Pepper to Taste
 1 Can Beans
 1 Can Corn

Caramelize diced onion, and garlic over medium heat (7 minutes) in a nonstick pan. (Use water for true Whole Foods Plant Based or a tsp of vegan butter if preferred).


Combine with smashed potato, almond milk, butter (optional) and all additional spices. Mash together until potatoes are creamy.


Fold in corn, beans, fresh scallion, and cilantro and mix evenly. Adjust salt (or any seasoning really) to taste!


Cut poblanos open and de-seed (see photo for angling suggestion). Stuff the filling allllll up inside of those peppers!


Place poblanos on a baking sheet and bake at 450 for 20-25 minutes. Peppers should be slightly softened (but not mushy!) with some visible charring on the outside.


Serve over my Avocado Queso Sauce and top with fresh ***pico** and crispy scallions (optional).

Tip: Go heavy on the sauce and pico and mop up the drippins’ with tortilla chips!

Wing It: You can always substitute the black beans for beefless crumble or the corn for rice!

Turning up the heat with extra jalapeño or a few pinches of cayenne is also a hit at my house! We usually just take out the kids’ stuffing before adding the extra spice to ours!

Nutrition Facts

Serving Size 1

Servings 0