Having grown up in California, Mexican food is one of my favorites and actually, can work very well in a plant-based diet. These chiles rellenos are a perfect example.
Poblano peppers work best in this dish and roasting them bring out a real depth of flavor. This recipe also calls for cayenne pepper but if you don’t like spicy then you can leave it out or if you like spicier food add a tinge more. Make sure you use a good quality seasoning and that your seasoning herbs and powders are fresh.
What makes Mexican food so delicious is a combination of things, but one is the use of complex flavors in sauces. This can take time, but produce good results.
However, convenience can shorten your cooking time. If you like making everything from scratch, by all means, use fresh ingredients. I've included recipe shortening ideas, such as using canned chilies and store-bought enchilada sauce. I found a Whole Foods 365 brand that has good ingredients such as rganic tomato puree, red bell peppers, vinegar, and spices.
I'd love to hear your feedback in the comments below for this Vegan Chiles Rellenos! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking