The Chile Relleno is one of the most traditional Mexican recipes dating back to the early 1800s. This dish originated in Puebla, Mexico where a lot of other historic events happened like the battle of Puebla (Cinco de Mayo!).
Chiles rellenos are typically filled with cheese, meat or potatoes. I grew up eating the cotija cheese-stuffed Chile rellenos, they are my absolute favorite! A lot of people think that this dish is made for special occasions but I grew up eating it regularly.. about once a week! I am thrilled to announce that I have created a vegan version that is delicious and lives up to the expectations.
The poblano pepper is the star of the show here. It has a very mild kick, slight sweetness to it and an overall unique taste. I highly recommend using this one if possible. The only possible substitute would be the Anaheim pepper, but try to use poblano!
The most Mexican-like tasting vegan cheeses are Chao original vegan cheese and Violife vegan feta. Both of these will melt and they both are pretty darn good! However, I recommend making some homemade vegan cotija or my vegan ricotta recipe as a stuffing and it worked extremely well! I was pleasantly surprised.
I use chickpea flour to increase the amount of protein in this recipe but you can also use white flour as a substitute.
Kala Namak is optional but it does give the batter a more egg-like taste.