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  • Lynds
    • Jul 2, 2020
    • 5 min read

Dairy Free Chili Relleno with Instapot Mexican Flare Ribs and Mexican Flare Rice

This has several steps, you can make the whole meal or simply a portion of it!

This post contains affiliate links, and I may receive a small commission if you purchase through them.

Where to start with this meal! Honestly I had so much fun making it and was especially proud to have nailed a relleno with no dairy! Perhaps we start there because I am having difficulty controlling my excitement to just share the process with you!




To start you have to broil the chili peppers, I used Poblanos as they are a mild spice and large enough to stuff! The purpose of the broiling is to blister the skin as you see here because these have to get peeled of their outer layer. One trick I learned was after this stage place them gently in a ziplock bag and the steaming effect takes this the rest of the way for an easy peel job! Then peel the skin off the best you can and make a cut in the side of the pepper to remove the seeds. I then soaked the pepper in some apple cidar vinegar and water, just briefly as it helps retain the flavours of the chili pepper through the cooking process. If yours breaks a part more than you wanted while de-seeding, no worries the batter tends to hold these all together.





I stuffed the peppers with two types of vegan cheese and cheddar and a mozzarella blend.




For the batter, it is predominantly whipped eggs. I took 3 egg whites and with my hand mixer, I whipped the egg whites until they were white and fluffy as if you were almost at the stage where you would start making the stiff peeks of a meringue. I saved the yolks, mixed those as well with my hand mixer and only add them back into the egg whites once the whites were fluffed up! I then added maybe 2 Tbps of flour to the mix and blended again.


Delicately place the cheese filled peppers into this batter and use a spoon to fully coat the pepper with batter. Have a hot pan with oil ready to go, and immediately place the peppers on the pan to fry.





Cook to a perfect golden brown! This gets served over a rich tomato sauce!





To start cut up about 5-6 Roma tomatoes and dice up half a yellow or white onion. Generously sprinkle chili powder on top during the cooking process and some high heat oil. This will cook until it reduces down to create a tomato mash/stew.




Moving on to the Instapot ribs! This could not have been easier and I honestly can't believe how quickly they cook... 25 minutes total!




I used the short sweet and sour cut pork ribs. These were Free From brand from Superstore so they had no antibiotics which I love! I generously seasoned these with cumin, paprika and chili powder and the weaved them into the instapot!






I added 1 full beer (pale ale in this case but I'm sure others would work just as well) and 1 cup of beef broth and 2 Tbsps of lemon juice to the bottom of the Instapot. I used the steamer basket to raise the ribs out of the liquid.


I then cut up some white onion and heavily seasoned them with cumin and chili powder while I sauted them in a pan! Once fully cooked, I added them on top of the ribs before closing it all up to cook!



I cooked these on manual high pressure for 25 minutes and they were perfectly done.


Now for the mexican rice. I pre-cooked some white rice in the microwave. I've talked before about the C2's my daughters who will not eat "fancy rice" so I always make white rice plain and the fancy up my and the husbands portions to keep everyone happy. I added some organic black beans and some of the tomato sauce previously made for the rellenos.

The tomatoes were already seasoned so mix well and taste test before you add any more cumin paprika or chili powder.


I paced this out to be done at the same time. With rice pre-made, I actually got the ribs going first and the exact cooking time of those gave me the timing to work on the rellenos and mix up the rice.


Plated up this looked so amazing! I used some fresh cilantro as a garnish which added some cool flavours to the mix as well!! I hope you give this a try! It was fun to create but honestly the ribs and rice were so labour free, just those two components are an easy week night meal for a busy family!




The Recipe:


Chili rellenos:


Broil the poblano peppers in the oven, flipping once the skin starts to blister.

Place the peppers in a sealed bag to steam for 5 minutes as this will assist in removing the skin.

Cut the pepper down one side and remove the seeds, trying to retain the stem.

Place the now seeded peppers in a bath of half and half water to apple cidar vinegar with a sprinkle of salt. This should sit for an additional 5 minutes, but these will ideally wait until you've whipped up the batter.

Batter is three egg whites whipped until these form some soft peeks and have become a solid white colour (not translucent) Also blend the 3 egg yolks and incorporate back to the egg whites but only have the whites are done. Add 2 Tbps of flour and stir.


Fill the peppers with your cheese blend and gently hold together while you submerge them in the batter. Use a spoon to ladle the batter all over and delicately transfer to a hot pan of oil to fry. Try to only flip once, so watch these.


The tomato sauce is 5-6 Roma tomatoes cut up and half a white or yellow onion. Place in a pan with oil and stew down with some chili powder as well. You may need to mash a bit but it will become a chunky sauce.


The Instapot Ribs:


I used smaller sweet and sour cut ribs

season generously with paprika, cumin and chili powder

weave into the steamer basket of the Instapot.

pour a full can of beer in the bottom, 1 cup of broth, and 2 Tbsp of lemon juice.


Saute a full white onion with cumin and chili powder and some oil and place on top of the ribs once fully cooked.


Cook on manual high pressure for 25 minutes.


Rice:


Fully cook white rice, stir in half a can of black beans and about 1/2 a cup of the tomato mixture, taste and see if you would like to season further with paprika, cumin and/or chili powder.


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