A poblano chile stuffed with guajillo-braised jackfruit picadillo and CT cheese, with salsa ranchera and a side of beans.
Short History: Chile Relleno comes from Puebla, Mexico in the 1800s. Most important to make the best chile Relleno is the fresh ingredients, of which The Vegan Taste is known for! Chile Relleno is popular pretty much all year, but there is an increase in the amount of people eating it around Christmas and Lent because many Catholics follow the tradition of fasting meat on Fridays during this time. This variation from The Vegan Taste will provide you with antioxidants, vitamins A & C, carotenoids, and more!
Reheating Instructions: Transfer to a baking dish and warm in the oven at 350F for 10 minutes.
“I never get to eat Chile Rellenos due to the cheese and egg so it was such a treat!” Karen Gr. – Scottsdale, AZ