Best Vegetarian Chiles Rellenos with Corn and Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs large poblano peppers, shredded Monterey Jack cheese, fresh or thawed frozen 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

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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Frequently asked questions

How long does Best Vegetarian Chiles Rellenos with Corn and Cheese take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best Vegetarian Chiles Rellenos with Corn and Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Best Vegetarian Chiles Rellenos with Corn and Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best Vegetarian Chiles Rellenos with Corn and Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Best Vegetarian Chiles Rellenos with Corn and Cheese vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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