Veggie Chiles Rellenos
with Avocado Salsa and Zesty Crema
Veggie Chiles Rellenos
Tender roasted peppers are stuffed and topped with creamy avocado salsa and a bright, zesty crema for a fresh, satisfying vegetarian dinner.
Ingredients
For 2 servings
- 1 unit Avocado
- 1 unit Chili Pepper
- ¾ cup Jasmine Rice
- 1 unit Lime
- ½ cup Monterey Jack Cheese
- 2 unit Poblano Pepper
- 1 unit Roma Tomato
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
PDF
DifficultyEasy
Total Time30m
Calories840
Protein16g
Carbs88g
Fat47g
Tags:
VeggieFiber SmartLow SodiumSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, use a plant-based sour cream and a melty non-dairy cheese in place of the milk-based toppings. If you need a milder dish, swap the chili pepper for extra tomato or avocado and keep the poblano as the main pepper.
What to serve with it
Serve with a crisp green salad or black beans to round out the richness and keep the meal fresh. Tortilla chips or warm corn tortillas also work well for scooping up the avocado salsa and crema.
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