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Tequila-Battered Chiles Rellenos [Vegan]
Rich, flavorful, and wrapped in a shatteringly crisp batter, these chiles rellenos are so delectable they could have come from that amazing 24-hour taco place you used to frequent at 4AM in college. But, have no fear, they won’t make you regret your decision the next day. These tasty little... Read More
Ingredients You Need for Rich, Flavorful, and Crispy Tequila-Battered Chiles Rellenos [Vegan]
How to Prepare Rich, Flavorful, and Crispy Tequila-Battered Chiles Rellenos [Vegan]
- Prepare peppers to be stuffed: Char and peel the poblanos, leaving the peppers whole. Make a small vertical slit at the top of each pepper, large enough to insert your fingers to remove the cluster of seeds. Don’t stress if you end up tearing the hole further. You’ll be able to pin it closed with a tooth pick later. Rinse out any lingering seeds under running water, and pat dry. Set aside.
- Cook up the remaining veggies: Heat olive oil in a cast iron skillet over medium heat. Saute bell and hot peppers for about 10 minutes, until soft and slightly transparent. Stir in garlic and sweet corn, and continue cooking until you notice spots of char and caramelization.
- Make the cheesy filling: (Can be done while the veggies are cooking) Use a blender to combine the cashews, tofu, nutritional yeast, miso paste, and seasonings. Add water as needed until the mixture is slightly firmer than ricotta. [Using all of these typically Asian ingredients may seem a little strange in a Mexican dish, but the combination of protein, fat, fermentation, and natural glutamates (umami–aka deliciousness–molecules) make this mixture a very close cousin to cow’s milk cheese in terms of flavor, texture, and nutritional value, minus all the ickiness that comes with eating dairy.]
- Stuff the peppers: Fold together the cheesy mixture and veggies, and adjust seasoning. Using a small metal teaspoon, fill each pepper with cheesy mixture. Close up the slit using large toothpicks at the top and bottom of the pepper. Don’t worry if the peppers seem to be falling apart–the batter will hold them together.
- Mix up the batter: Combine flour, baking powder, cold water, tequila, and a pinch of salt and stir with a fork until combined. Fun fact: The tequila isn’t there just to sound and taste good. The high alcohol content helps prevent the flour from absorbing too much oil, so the batter stays crisp and doesn’t get greasy. Vodka or gin will have the same effect.
- Fry those babies up: Heat frying oil to 350 degrees. Once the oil is ready, dip one pepper at a time in the batter and allow excess to drip off for a few seconds. (If the peppers are falling apart, use a slotted spoon to submerge the peppers in batter, then remove and slide into the hot oil.) Being careful not to crowd the pan, fry peppers in small batches for about 1 minute on each side, until the batter is crisp and lightly browned. Sprinkle with a pinch of salt and squeeze of lime juice, if using.
- Have yourself a little feast: Serve with warm tortillas, sliced avocado, and salsa of your choice.
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I cook with poblanos a lot and love them. I don\’t dislike them as relleno but I don\’t fry anything anymore. You gave me an idea for making them into a type of half a pepper popper. If you want to remove the step and seed pod, just cut it out with a paring knife at the top and there aren\’t very many seeds left in the rest of the pepper. While that would be a good way to stuff them and bake them, that won\’t work for the coated fried idea you have.
I just thought you might like to know that "jalapeño" is spelled this way. To make the "ñ" hold down the ALT key and type 164 on your numeric pad.