VEGAN CHILLE RELLENOS! OMG….Chile Lovers – Get Ready.
When I lived in Albuquerque, one of my most FAVORITE meals was Chile Rellenos – spicy Hatch Green Chiles stuffed with Pepper jack cheese, rolled in egg batter, and then pan fried.
MY version of Vegan Chile Rellenos combines that great chile/cheese flavor in a tortilla rather than egg, and then baked to a golden brown to add just a little crunch, topped off with my Easy Red Chile Sauce.
Now let me just say – this is NOT a hot and spicy dish…..at least this version anyway.
SO NO WORRIES!
If you were to get this same dish in Albuquerque? It would be a “Oh my heck – you better believe it’d be hot – is my tongue still attached – grab the fire extinguisher now!” kind of hot.
But their Chiles are practically grown in their back yard…..so it’s to be expected.
Where I live in Oregon? All I can get are those little cans of Ortega Green Chiles…..and honestly I’ve had CARROTS that were hotter.
So unless you live in New Mexico or are using fresh Hatch Chiles – NO WORRIES!
And The Red Chile Sauce?
I use those bags of dried Red Chile Pods you can buy at Wal-Mart, and even though they say New Mexico Chile – there’s really not that much heat.
But there is FLAVOR!
That awesome, earthy, you can only get it from New Mexico, kind of Chile flavor that I and many others love so much. So again – don’t worry about the heat.
Unless you toss in a Jalapeño or a few Chipotle Peppers which I’ve been know to do – shhh…don’t tell the wife.
If you’ve never had New Mexico Red Chile Sauce – I highly recommend you try it at least once.
Its like nothing you’ve ever tasted.
Vegan Chile Rellenos
This is not so much of a recipe than it is a Recipe Idea….
That’s the entire ingredient list….really.
And of course the cheese is made from carrots and potatoes…..so this is not only TASTY, it’s fat-free & healthy too.
Warm up some tortillas (corn or flour) until soft and pliable, lay a chile or two down the center of each tortilla, cover with cheese sauce and roll. I used a little dab of the sauce to seal the tortillas too.
Bake on a parchment lined baking sheet for 20 minutes at 400° or until golden brown.
Garnish with NM Red Chile Sauce, shredded lettuce, chopped tomatoes, avocado, and maybe a dollop of vegan sour cream.
Now grab a Margarita, cue the Mariachi Band, and get ready for a taste of New Mexico!
Serves: 6 Rellenos
- Warm 6 tortillas in your microwave until they are soft and pliable - about 30 seconds
- Lay 2 green chiles down the center of each tortilla
- Spread a generous amount of cheese sauce over each chile
- Starting from the edge closes to you, roll the tortilla and seal edges with cheese
- Place on parchment lined cookie sheet and bake at 400 degrees F for 20 min
- Garnish with Red Chile Sauce
Shredded lettuce, chopped tomatoes, and Vegan Sour Cream also make a great garnish.
Serve with Refried Beans and Rice for an authentic Mexican meal.
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