Vegetarian Chile Rellenos Recipe

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In just a few days, our local communities will celebrate Cinco de Mayo, which pays tribute to the movement for freedom and democracy during the Civil War. This important day is a celebration of Mexican heritage and pride, and festivities often include festivals, parades, and traditional Mexican food. As you might expect, tacos, tamales, enchiladas, quesadillas, and carnitas are commonly served Cinco de Mayo dishes. Since we’re foodies around here, we were inspired to create our own version (vegetarian of course) of the classic Mexican dish Chile Rellenos.  Because Cinco de Mayo commemorates Mexico’s victory at the Battle of Puebla, I thought I’d strive for a dish with its origins in the city.

Chile Relleno translated means stuffed chile, and this traditional Pueblan dish is often served as a stuffed, roasted poblano pepper filled with meat and then coated with eggs. In the US, Chille Rellenos can include any variation of melted cheese, pork, and vegetables. Once stuffed, they are then covered in masa flour or egg batter and fried. Along with making a Vegetarian Chile Rellenos Recipe, I opted to omit the batter and bake them in the oven for a healthified version of this traditional dish.

I picked up a lovely assortment of fresh vegetables at my local Walmart and got to work making this relatively easy recipe.

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Creamy Avocado Tomatillo Sauce Recipe

Ingredients

• 1 avocado
• 2 tomatillos
• 1/2 onion chopped
• 1 of handful cilantro chopped
• Salt and pepper to taste

Instructions

1. Purée all ingredients until smooth
2. Serve immediately or cover and chill in the refrigerator to allow flavors to meld

Print

Creamy Avocado Tomatillo Sauce Recipe

Ingredients

• 1 avocado
• 2 tomatillos
• 1/2 onion chopped
• 1 of handful cilantro chopped
• Salt and pepper to taste

Instructions

1. Purée all ingredients until smooth
2. Serve immediately or cover and chill in the refrigerator to allow flavors to meld

This Vegetarian take on the traditional Chile Rellenos Recipe was easy to prepare and the result was incredibly flavorful. What’s nice about this recipe is that you can easily adapt the recipe to include your favorite vegetables.  The addition of the Creamy Avocado Tomatillo Sauce adds just the right amount of “spice” to this dish without overwhelming.

Despite the fact that I didn’t batter the Poblano peppers, I don’t think the flavor of this dish was compromised.  If you are looking for a more traditional approach but want to keep it meat-free, you can easily create an egg/flour batter and then bake or fry these Chile Rellenos.

While steeped in tradition, this Vegetarian Chile Rellenos recipe preserves the basic flavors and ingredients while incorporating a healthy, gourmet twist.

How do you celebrate Cinco de Mayo?  I’d love to share your favorite recipes below.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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