Chile Relleno

Serves 4

Sauce: (optional)

1 (15.5-ounce) can diced tomatoes, undrained

2 cups vegetable broth


4 medium to large poblano peppers

1 cup shredded vegan cheese (combination of different varieties is best)

4 (4-inch) wooden skewers

¼ cup all-purpose flour

Oil, for frying


1 ¼ cups chickpea or white bean brine (liquid from 2 cans of beans)

1 cup all-purpose flour

1 teaspoon paprika

½ teaspoon sea salt

¼ teaspoon black pepper

1. Sauce: (Optional) Combine the tomatoes and broth in a medium pot over medium-high heat. Cook the sauce until thickened, about 20 minutes. Season with salt and black pepper. Blend using an immersion blender and keep warm.

2. Chiles: Cook the peppers over a flame or directly over the stove top burners, until charred well. There is no need to completely char the peppers. Transfer the peppers to a large bowl and cover with a lid. Steam the peppers for 20 minutes.

3. Peel the peppers using your hands. Do not rinse under water.  Make a slit down the side of the pepper about 2-inches long. Remove the seeds as much as possible, but leave the stem intact. Add about ¼-cup cheese inside the pepper and close the pepper using a skewer. Clean and stuff all the peppers and roll each pepper in the flour. Set aside.

4. Heat about 2-inches of oil in a large skillet over medium heat. Add three popcorn kernels to the oil; when the kernels pop the oil is ready.

5. Batter: Add the batter to a large bowl and using an electric hand mixer beat the brine until thick and stiff, about 4 minutes. Add the paprika, salt and black pepper. Whisk until the flour is incorporated.

6. Place a pepper into the batter and using a spoon coat the pepper on all sides. Fry the pepper in the hot oil until golden and crisp, about 2 minutes per side. Drain the pepper on paper towels and season with salt. Serve with the sauce.

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