As far as I can tell, you’ve accomplished the dish known as “Chilie Relleno” as long as you stuff a peeled poblano with cheese and beans, bake it, and eat it whole,cutting it up with knife and fork. Feel free to wolf down this BIG pepper baked with vegan cheese and salsa/beans inside, or convert it into a breakfast dish by stuffing it with your favorite tofu scramble (plus quinoa maybe!) Keep some salsa and hot sauce handy! Poblanos will be your favorite pepper if it isn’t by now. I enjoy them for their deep flavor and medium spicy factor.
Bottom Line: Enjoy these in many formats, just be sure to blister and remove their outer skin first!
$ Money-Wise $ : They cost as much as green bell peppers. So buy em’ up!
Prepare your Poblano:
- Rinse, then cut off the stem, keeping the poblano as whole as possible, then hollow out the seeds and veins.
- Set oven to broil on high
- Rinse the peppers under the tap just prior to placing on a baking sheet – then put under the broiler.
- Keep under the broiler (don’t leave the kitchen!) for 10-15 minutes. Watch them. Make sure they don’t smolder. The skin needs to blister up. You can turn them if you like, to make sure they blister all the way around.
- Once the skin is blistered up and black, remove from the oven and place the peppers into a paper bag or enclosed Tupperware for 20 minutes. This will allow the skin to slough off.
- Peel the outer skin off by hand, then stuff with your preferred stuffing and bake for 10 minutes, or cut them in half and top with tofu scramble or your preferred topping.
- Serve with a knife and fork, especially when serving whole and stuffed.
BONUS: A great way to enjoy these is by removing the skin as instructed, then cutting them into strips, dotting with hot sauce, sprinkling with vegan cheese, and melting the cheese under the broiler. Then serve the strips with toothpicks as an appetizer. Yum!
The actual “Chili Relleno” is the poblano stuffed and deep-fried in some sort of batter – which pulverizes the skin. But there’s no need to deep-fry this pepper, adding calories and plaque to your arteries. It is so delicious as it is, simply broiled. If you want the real deal, go to a Mexican place and see how they do it. If you’re like me, the only time you eat anything deep-fried is on rare occasions, out.