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Chile Relleno

Woah, woah woah.....chile cheese please!


1 teaspoon of baking powder

½ cup garbanzo bean flour

½ cup regular flour

¾ cup rice milk

¼ cup nutritional yeast

2 ener g eggs, prepared

½ teaspoon salt

4 small-medium Pablano peppers

1-2 cups FYH Mozzarella shreds

½ cup of vegetable oil, or more for frying

Hot salsa of choice, I used 505 Southwester Sriracha Sauce


Preheat oven to broil

Line a baking sheet with foil

Spray your peppers generously with cooking spray

Broil on each side for 5 minutes until skin begins to peel back and brown

Immediately place into a bowl and cover

Let sit for 15-20 minutes

Carefully remove the skin

Cut a slit into the center and remove the core and seeds

Stuff each pepper with a generous amount of cheese

Close tightly with a toothpick

Place into freezer for at least 10 minutes

In a medium bowl mix together your flours and baking powder

Stir in our energy eggs, milk, salt, and nutritional yeast

Mix well, it should be a thick batter

Remove your chiles from the freezer

Remove the toothpicks

In a small frying pan heat oil, should be ¼-1/2 inch deep

When oil is hot, place roughly 1/3 cup of batter into pan

Then place your chile on top of batter

Top with 1/3 cup or more of batter on top

Press bottom batter onto sides of chile

When bottom is starting to brown carefully, using two spatulas, flip the chile

If batter falls off add more or press back against chile*

*I continuously would press batter back against the chile

When crispy and golden brown on each side remove and repeat with remaining chiles

Serve with tomato chile sauce of choice

For pictures check out on how to fry chiles


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