Vegan Cheese-Stuffed Poblano and Ancho Chillies (Chiles Poblanos y Anchos Rellenos de Queso)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main
• Servings: 6
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Diet: Vegan
• Categories:#Mexican#Traditional#Fried#Stuffed Chillies#Chile Rellenos#Tomato Sauce#Caldillo#Poblano#Ancho#Vegan Cheese#Aquafaba#Plant-Based#Authentic Method

Nutritional Values

Traditional Mexican recipe reimagined with plant-based ingredients. Chillies provide capsaicin and vitamin C; tomatoes contribute lycopene and antioxidants. The dish is fried, so it is indulgent and higher in fat and calories. Vegan cheese and aquafaba batter offer protein and fibre from legumes. Best enjoyed occasionally as part of a varied, balanced diet. Serve with whole grains and extra vegetables to boost nutritional value.

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Vegan Cheese-Stuffed Poblano and Ancho Chillies (Chiles Poblanos y Anchos Rellenos de Queso)

A CuisineSavvy plant-based adaptation of the traditional Mexican cheese-stuffed chillies (Chiles Poblanos y Anchos Rellenos de Queso). Fresh poblano chillies and rehydrated dried ancho chillies are stuffed with vegan melting cheese, coated in a light aquafaba or chickpea-flour batter, fried until golden and crisp, then served in a rich roasted-tomato caldillo sauce. This recipe honours the authentic method—charring, stuffing, battering, and frying—for a spectacular main course.

Ingredients
[ ] 6 fresh poblano chillies
[ ] 6 dried ancho chillies
[ ] 400 g vegan melting cheese (such as Violife Epic Mature or Applewood Vegan, or homemade cashew-Oaxaca style cheese), sliced into strips
[ ] Aquafaba from 1 x 400 g tin of chickpeas (about 6 tablespoons), or 4 tablespoons chickpea flour mixed with 6 tablespoons water for batter
[ ] 1/2 cup gram flour (chickpea flour)
[ ] 1/2 cup plain flour, for dusting
[ ] Vegetable oil, for frying (about 500 ml)
[ ] 5 Roma tomatoes, roasted
[ ] 1/4 white onion, roughly chopped
[ ] 2 garlic cloves, peeled
[ ] 1 cup vegetable stock
[ ] 1 teaspoon dried oregano
[ ] Salt and black pepper, to taste

Instructions
[ ] 1. Char the fresh poblano chillies directly over a gas flame or under a hot grill, turning frequently, until the skins are blackened and blistered all over.
[ ] 2. Transfer to a bowl, cover with a tea towel or cling film, and leave to sweat for 10 minutes.
[ ] 3. Peel away the charred skin, make a lengthways slit down one side, and carefully remove the seeds and membranes, keeping the stalk intact. Set aside.
[ ] 4. Place the dried ancho chillies in a heatproof bowl, cover with boiling water, and leave to rehydrate for 10–15 minutes until soft and pliable.
[ ] 5. Drain the anchos, then carefully open each chilli and remove the seeds and membranes, keeping the stalk and body intact. Pat dry with kitchen paper.
[ ] 6. Stuff each poblano and ancho chilli with an even amount of vegan melting cheese strips. Close the slits gently and secure with a cocktail stick if needed.
[ ] 7. Spread the plain flour on a shallow plate. Lightly dust each stuffed chilli all over with flour, shaking off any excess.
[ ] 8. For the aquafaba batter: pour the aquafaba into a large, clean bowl and whisk on high speed with an electric whisk for 3–5 minutes until stiff peaks form.
[ ] 9. Gently fold in the gram flour until you have a light, airy batter. (Alternatively, whisk 4 tablespoons chickpea flour with 6 tablespoons water and a pinch of salt to form a smooth, thick batter.)
[ ] 10. Pour about 3 cm of vegetable oil into a large, deep frying pan or heavy-bottomed pot and heat over a medium-high heat until it reaches approximately 180 °C. Test readiness by dropping in a small amount of batter — it should sizzle and rise immediately.
[ ] 11. Working in batches, dip each floured chilli into the batter to coat generously, then carefully lower into the hot oil. Fry for 2–3 minutes per side, turning once, until the batter is golden brown and crisp.
[ ] 12. Remove the fried chillies with a slotted spoon, drain on kitchen paper, and keep warm while frying the remaining batches.
[ ] 13. For the caldillo sauce: roast the Roma tomatoes under a hot grill or in a dry pan until charred and softened.
[ ] 14. Transfer the roasted tomatoes to a blender and add the chopped onion, garlic, vegetable stock, dried oregano, salt, and black pepper. Blend until smooth.
[ ] 15. Pour the sauce into a wide saucepan and bring to a simmer over a medium heat. Cook for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavours have melded. Taste and adjust the seasoning.
[ ] 16. To serve, ladle the warm tomato caldillo onto serving plates, nestle the fried stuffed chillies in the sauce, and serve immediately alongside Mexican rice, refried beans, or warm tortillas.

https://www.cuisinesavvy.com/recipe/vegan-cheese-stuffed-poblano-and-ancho-chillies-chiles-poblanos-y-anchos-rellenos-de-queso