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Vegetarian: Plantain-Stuffed Chile Rellenos

I love peppers, especially poblanos. Stuffing them with a sweet and savory plantain filling and frying them is but one of many mouthwatering ways to make chile rellenos.

I love peppers, especially poblanos. Stuffing them with a sweet and savory plantain filling and frying them is but one of many mouthwatering ways to make chile rellenos.
I love peppers, especially poblanos. Stuffing them with a sweet and savory plantain filling and frying them is but one of many mouthwatering ways to make chile rellenos.

Plantain-Stuffed Chile Rellenos

Serves 4

Ingredients:

  • 8 poblanos

  • 4 ripe plantains

  • 1 cup plus 2 tablespoons olive oil

  • 1 small onion, chopped

  • 4 cloves garlic, minced

  • 1/4 cup lightly packed brown sugar

  • 1/2 cup dried currants

  • Zest and juice of 1 lime

  • Salt and freshly ground black pepper

  • 3 tablespoons minced cilantro

  • 12 ounces panela cheese, diced

  • 3 eggs

  • 1 tablespoon all-purpose flour

  • Mexican crema or sour cream


Directions:

  1. Preheat oven to 350 degrees F.

  2. Heat grill to high.Place poblanos on grill and grill until blackened all over. Place them in a plastic bag and set aside for 10 minutes.

  3. Meanwhile, peel plantains and place them in a greased baking dish. Bake for 15 minutes. Cut into chunks.

  4. Remove peppers from bag and slice each down the middle. Remove seeds. Set aside.

  5. Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook, stirring often, until softened. Add garlic and cook, stirring often, for 1 minute.

  6. Add brown sugar, currants, lime zest and juice, stirring to combine. Add plantain and season with salt and pepper. Stir in cilantro and panela. Remove from heat.

  7. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Beat the egg whites with an electric beater until the whites are fluffy. Add the flour and the egg yolks and mix until completely incorporated.   Stuff poblanos with plantain mixture. Close peppers and secure with toothpicks.

  8. Heat remaining 1 cup oil in a large deep skillet over medium heat.

  9. Dip poblanos into the batter and fry until golden brown on both sides.

  10. Transfer to a plate lined with paper towels to drain.

  11. Serve hot with crema.


More tasty vegetarian recipes!  
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