Nutritional Info

Nutrition Facts

Serving Size 1 (127g)

Calories 149
Calories from Fat 47 (31%)
Amount Per Serving %DIV
Total Fat 5.2g 8%
Saturated Fat 1.6g 8%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 7.3mg 2%
Sodium 242.2mg 11%
Potassium 98.2mg 2%
Total Carbohydrate 7.5g 2%
Dietary Fiber 0.5g 2%
Sugars 1.5g
Protein 6.4g 13%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Here is the vegan version of he popular Mexican Classic Chili Rellano.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
4   large poblano chilis
1 Cup(c)  nondairy cream cheese
6 Ounce(oz)  soy chorizo
1 Cup(c)  chickpea flour
1 Teaspoon(t)  ground cumin
1 Teaspoon(t)  garlic powder
1 Teaspoon(t)  dried oregano
1   salt and pepper, to taste
1 Cup(c)  soy creamer or nondairy milk
1   canola or other vegetable oil, for frying


Preheat the oven to 350°F

Roast the whole chiles on a baking sheet for 30 minutes, until soft. Let cool.

Remove the stems. Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pullout the seeds and core. Rinse under water to remove any stray seeds. Lay flat and set aside.

Mix together the cream cheese and soy chorizo.

Place one-fourth of the mixture in each of the peppers and fold closed.

In a shallow dish, large enough for the peppers, mix together the chickpea flour, cumin, garlic powder, oregano, salt, and pepper. Add the creamer and mix until smooth.

Pour the oil to a depth of 1/4 inch (6 mm) in the bottom of a large-size frying pan or cast-iron skillet and heat over high heat.

Carefully dip each pepper into the chickpea batter to coat, and transfer to the frying pan. Panfry each side for 2 to 3 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to absorb excess oil.

Serve, warm.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Chile Rellenos
Enter multiple addresses on separate lines or separate them with commas.