Best Vegetarian Chiles Rellenos with Corn and Cheese

By AislePrompt Test Kitchen · 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-inspired 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.

★ 3.5 (8 ratings) 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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