Best Vegetarian Chiles Rellenos with Corn and Cheese

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Stuffed poblano peppers baked with a hint of smokiness, filled with creamy cheese and fresh corn, then fried to golden perfection. The best vegetarian take on this Mexican classic. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs poblano peppers, Monterey Jack cheese, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 4 large poblano peppers in half lengthwise and remove seeds and membranes. Place pepper halves on a baking sheet and broil under high heat for 5-7 minutes, turning once, until skin is blistered and charred.
  2. Step 2: Place charred peppers in a plastic bag and seal for 10 minutes to steam. Peel off the skin, then cut each pepper half into 4-6 pieces and set aside.
  3. Step 3: In a bowl, mix 1 cup Monterey Jack cheese, 1/2 cup corn kernels, 1/4 cup chopped yellow onion, 1/4 cup chopped tomato, and 1/4 cup chopped cilantro.
  4. Step 4: Beat 2 eggs in a bowl until frothy. Add 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cumin. Whisk until smooth.
  5. Step 5: Dip each pepper piece into the egg batter, coating completely. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry stuffed peppers for 3-4 minutes per side until golden brown and crispy.
  6. Step 6: Drain on paper towels and serve with 1/2 cup tomato sauce.

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