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These hatch chile fritters stuffed with melted cashew cheese and roasted corn are like little packages of fried gold, compliments of Mexico. Thank you, Mexico!

Chiles Rellenos [Vegan]

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Ingredients You Need for Chiles Rellenos [Vegan]

  • 4 large hatch chiles, sliced down the center and seeds removed
  • 2 ears of corn, shucked
  • Sauce:
    • 4 large tomatoes, core removed
    • 3 cloves of garlic, peeled
    • 1 small white onion, peeled and quartered
    • 1 jalapeño pepper, seeded and cut in half
    • 1 cup of cilantro leaves
    • 1 teaspoon of cumin
    • 1/2 teaspoon of chili powder
    • 1 teaspoon of salt (more or less depending on your preference)
    • 2 teaspoons of sugar
    • Ground black pepper to taste
    Cashew Cheese:
    • 1 cup of raw cashews
    • 1 clove of garlic, peeled
    • 1 teaspoon of salt (more or less depending on your preference)
    • 1 tablespoon plus 1 teaspoon of nutritional yeast
    • 1/2 teaspoon of ground annatto
    • 1 teaspoon of tapioca starch
    • 1 cup of hot water
    • 1 1/2 cups of all-purpose flour or gluten-free flour mix if desired
    • 1 1/2 teaspoons of baking powder
    • 1 teaspoon of cumin
    • 1 teaspoon of salt
    • 1 12-ounce bottle of beer
    • 1 1/2 cups of canola oil

How to Prepare Chiles Rellenos [Vegan]

  1. Preheat the oven to 425°F.
  2. Soak 1 cup of raw cashews in boiling water.
  3. Wash and pat dry the chiles and tomatoes, and shuck the corn. Put them on a large baking sheet and roast for approximately twenty minutes. The skin on the chiles and the tomatoes should blacken and blister, when that happens they’re ready to be removed from the oven. The corn kernels should be soft, but not mushy. They may or may not brown. Remove from the oven (you may need to remove the chiles or tomatoes sooner than the others depending on how fast they roast) and let cool until you can safely handle them and scrape the blackened skin off of the chiles and remove all of the skin from the tomatoes. When the corn is cool cut the kernels off of the cob and set aside.
  4. While the chiles, tomatoes, and corn are cooling make the cheese.
  5. To Make the Cheese:
    1. Drain the water that the cashews were soaking in and rinse them. Put the cashews, garlic clove, salt, nutritional yeast, tapioca starch, annatto, and water in a high powered blender and blend until it’s the consistency of cream. You shouldn’t see any solids.
    2. Pour the mixture into a saucepan and stir continuously over medium-low heat until it becomes thick and gooey like melted cheese. Stir in the corn and set aside. Note: The cheese will thicken while it cools.
    To Make the Sauce:
    1. Put all of the ingredients for the sauce in a high-powered blender and blend until you don’t see any large pieces of the tomato or onion. Pour in a sauce pan and simmer on a low temperature, stirring occasionally.
    To Make the Batter:
    1. Whisk the flour, baking powder, cumin, and salt together in a medium mixing bowl. Add the beer and stir until completely blended. The batter will be thick.
    2. Put the peppers on a flat surface, sliced side up and gently open them up. Stir the cheese and corn mixture and fill the peppers. Gently close the sides of the peppers over the filling.
    3. Pour the canola oil in a medium skillet and heat on medium-high heat
    4. Put the pepper in the batter and use your hands to gently coat them with the batter. When the oil is hot (test with a small piece of batter, it should sizzle when dropped in the oil) add the chiles. Take extra caution when cooking with hot oil.
    5. Cook for three to four minutes or until golden brown on the bottom then gently and carefully flip the chiles and cook another three to four minutes or until golden brown.
    6. Line a plate with paper towels and place the rellenos on the towel after removing from the oil.
    7. Plate your rellenos and spoon the sauce over them and garnish with any extra cilantro leaves.
    8. Enjoy!
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