Jul 14 2026
Restaurants›Testal Mexican Kitchen›V-relleno Recipe

V-relleno Recipe

Inspired by Testal Mexican Kitchen
Time1h
Serves4

Poblano Pepper stuffed with vegan cheese. Fried in egg substitute batter Burrito de Chile Relleno de Queso Vegano. Frito en rebozado de sustituto de huevo

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Ingredients

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Filling

Batter

For frying

Method

Preparation

  1. 1

    Roasting the Peppers

    Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from oven and let cool.

  2. 2

    Preparing the Filling

    Once the peppers are cool enough to handle, carefully peel off the charred skin. Cut a slit down one side of each pepper to remove the seeds. In a bowl, mix the vegan cheese, chopped cilantro, and lime juice. Stuff each pepper with the cheese mixture.

Battering and Frying

  1. 3

    Making the Batter

    In a mixing bowl, combine chickpea flour, water, turmeric, salt, and black pepper. Whisk until you have a smooth batter.

  2. 4

    Frying the Stuffed Peppers

    In a large skillet, heat vegetable oil over medium heat. Dip each stuffed poblano pepper into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove from oil and place on paper towels to drain excess oil.

Serving

  1. 5

    Plating the Dish

    Serve the V-Relleno hot, garnished with additional cilantro if desired. Enjoy your delicious vegan stuffed poblano peppers!

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