Vegan Chile Relleno With Squash Blossom And Walnut Cream Sauce

I have a special place in my heart for chile rellenos. Growing up, I would often make them with my family, using whatever ingredients we had available in our garden. Recently, I discovered a recipe for squash blossom chile rellenos with walnut cream sauce. The flavors from the squash blossom and walnuts create a unique and delicious combination that I have come to love. I’m sure you will love it too!

Squash Blossom Chile Relleno with Walnut Cream Sauce Recipe

Prep Time

45 mins

Cook Time

30 mins

Additional Time

15 mins

Total Time

90 mins


6 servings

Squash Blossom Chile Relleno with Walnut Cream Sauce


  • 6 squash blossoms
  • 1 ½ cups of diced chile peppers
  • 1 cup of diced onion
  • 2 cloves of garlic, minced
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of salt
  • 1 cup of all-purpose flour
  • 2 eggs, beaten
  • Oil for frying
  • 1 cup of plain Greek yogurt
  • ½ cup of finely chopped walnuts
  • 2 tablespoons of lime juice
  • 1 tablespoon of honey
  • 1 teaspoon of garlic powder
  • 1 teaspoon of smoked paprika
  • Salt and pepper, to taste


  • Let’s get cooking! First, get all your ingredients together so you have everything at the ready.
  • Slice open the squash blossoms and gently remove the pistil. Dice the chile peppers, onions, and garlic and set aside.
  • Mix together the oregano, cumin, chili powder, and salt in a small bowl and set aside.
  • In a separate bowl, whisk together the two eggs.
  • In a third bowl, mix together the all-purpose flour and the spices.
  • Dip each squash blossom in the egg mixture and then in the flour mixture.
  • Put enough oil in a large deep skillet to cover the bottom and heat on medium-high heat.
  • Carefully place the squash blossoms in the hot oil and fry until golden brown.
  • Remove the squash blossoms and set aside.
  • In a medium bowl, mix together the yogurt, walnuts, lime juice, honey, garlic powder, and smoked paprika.
  • Taste and season with salt and pepper, as desired.
  • Place the fried squash blossoms on a plate and top with the walnut cream sauce.
  • Enjoy your delicious Squash Blossom Chile Relleno with Walnut Cream Sauce!
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Nutrition Facts

  • Calories: 200
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 95mg
  • Sodium: 200mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 2g
  • Sugars: 6g
  • Protein: 8g

What makes this squash blossom chile relleno stand out from other mexican recipes?

This squash blossom chile relleno definitely stands out from other Mexican recipes! The combination of the savory chiles, zesty squash blossom, and creamy walnut sauce make this dish a truly extraordinary experience. The squash blossom gives the chile relleno a unique flavor and texture, while the walnut cream sauce adds a richness that can’t be found in other recipes. The complexity and depth of flavors in this dish make it a favorite for any Mexican food lover.

What is the texture and flavor of the walnut cream sauce?

This Squash Blossom Chile Relleno with Walnut Cream Sauce is a heavenly combination of flavors and textures! The walnut cream sauce has a rich, nutty flavor that perfectly complements the spicy chile relleno. And the creamy texture of the sauce is unbelievably smooth and velvety.

What kind of squash is best for making a squash blossom chile relleno?

When it comes to making squash blossom chile rellenos, the best kind of squash for the job is zucchini! Zucchini has a mild flavor that compliments the chile relleno filling, and its texture holds up nicely when it’s fried. Plus, it looks beautiful when cut into thin strips and used as a wrap for the chile relleno filling.

But if you’re looking for something with a bit more flavor, you can also try using yellow squash. Yellow squash has a slightly sweeter flavor than zucchini and a firmer texture, making it a good option for those who prefer a bit more of a bite.

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No matter which type of squash you decide to use, it’s important to make sure it is fresh. Take a look at the squash before you buy it and make sure it is firm and has no signs of decay. Once you have the squash, you’ll want to cut it into thin strips – this will make it easier to fry and wrap the chile relleno filling.

How can you ensure that the chiles are cooked perfectly for this dish?

Cooking the chiles perfectly is the key to making a delicious Squash Blossom Chile Relleno with Walnut Cream Sauce. To make sure the chiles are cooked to the right tenderness, start by preheating the oven to 350°F. Then, lightly oil a baking sheet, line it with the prepared chiles, and bake in the oven for 15 to 20 minutes. You should check the chiles periodically while they are baking to make sure they don’t burn. Once the chiles are lightly browned and tender, they are ready to be stuffed with your favorite filling and topped with the walnut cream sauce.

How much prep time is required for this squash blossom chile relleno?

Preparing Squash Blossom Chile Relleno with Walnut Cream Sauce is surprisingly easy and doesn’t require a lot of time! You only need about 45 minutes of prep time to get the dish ready.

The most time-consuming part of prepping this dish is harvesting the squash blossoms. You can go to your local farmers market and purchase them, or if you’re feeling adventurous, you can go pick them yourself! Either way, you will need to gently remove the petals from the blossom and rinse them off.

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Once you have the squash blossoms ready to go, the rest is a breeze. The chile relleno mixture comes together quickly in a blender- mix together eggs, cheese, and spices and then add it to the squash blossoms and fry them up. For the walnut cream sauce, simply combine some walnuts, cream, and spices in a food processor and you’re ready to go!

With only 45 minutes of prep work required, Squash Blossom Chile Relleno with Walnut Cream Sauce is the perfect meal for a busy weeknight.

What special ingredients or techniques give this dish its unique flavor?

The Squash Blossom Chile Relleno with Walnut Cream Sauce is packed with flavor from a few special ingredients and techniques. The main flavor notes come from roasted poblano peppers, a creamy walnut cream sauce, and a hint of sweetness from squash blossoms. The poblanos are stuffed with a creamy, cheesy filling of queso fresco, which adds richness to the dish. The squash blossoms are lightly fried in a light coating of egg and flour, giving the dish a subtle sweetness. Finally, the walnut cream sauce adds nutty flavor, as well as a creamy texture that complements the roasted poblanos and crunchy squash blossoms. All of these unique ingredients and techniques combine to give the Squash Blossom Chile Relleno with Walnut Cream Sauce its unique and delicious flavor.

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