Gluten Free Chile Rellenos with Cheese
Finally! A recipe for chile rellenos with cheese that is made with gluten-free ingredients. I adapted this chile rellenos recipe from an old Sunset cookbook that I have had for years.My favorite recipe for stuffed chile rellenos from the book uses either fresh or canned green chiles and has a puffy coating.
For years, I've had to avoid chile rellenos because they are made with flour, but this recipe is gluten-free and just as delicious as the original.
This recipe uses fresh peppers but one small can of California green chiles can be substituted for fresh.
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| Fresh Ancho chiles |
INGREDIENTS:
6 to 8 large firm California or Anaheim peppers (ancho or poblano is a good substitute)
Oil for frying
1/2 lb. Monterey or pepper jack cheese
Puffy coating batter ingredients:
3 eggs (separated)
1 tablespoon water
1/4 teaspoon salt
3 tablespoons gluten-free flour
Ingredients forSalsa de jitomate (tomato sauce):
3 tablespoons finely chopped onion
1 clove of garlic, minced
1 tablespoon butter
1 can (15-oz) tomato sauce
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon Mexican oregano (or regular oregano)
Prepare salsa de jitomate:
While waiting for the chiles to cool as described below, add the salsa de jitomate ingredients into a small covered pot and allow to simmer on low heat until flavors are blended, about 15 minutes. Turn off heat and let rest until chile rellenos are ready to serve.
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| Ancho chiles on broiler tray |
PREPARATION:
Chile peppers (skip this step if using canned chiles)Clean and dry the peppers, if using fresh chiles. Have a clean brown paper bag or a heavy ziplock plastic bag on hand. Arrange the peppers close together under the broiler and turn the heat up to broil. Using tongs, turn chiles frequently until blistered and lightly browned on all sides. Check often, and once chiles are well blistered but not limp, lift out into a heavy plastic bag or brown paper bag, and close tightly. Turn off broiler.
Let the bag cool for at least 10 minutes, while you are preparing the salsa de jitomate.
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| Ancho chiles, ready to peel |
By this time, the peppers should be cool enough to handle. Gently peel or rub off the blistered skin from each pepper, and remove seeds gently. If possible, keep the stem intact as this keeps the peppers from opening up during cooking. Lay cleaned chiles on a plate to rest as you prepare the tomato sauce (salsa de jitomate).
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| Organize your ingredients to make prep easier |
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| A peeled chile that has been stuffed with cheese |
Cheese filling
Slice the jack cheese into pieces that will fit inside the chiles, into 1/2 inch thick and 1/2 to 1 inch wide pieces. Cut 1 inch shorter than each chile so that cheese will fit completely into the chile. Canned chiles will most likely use smaller pieces of cheese than fresh chiles do.
Insert a piece or two of jack cheese into each prepared chile and set aside while preparing the coating.
Puffy batter coating
Separate 3 eggs, with yolks in one bowl and whites in another bowl. Be sure bowls are clean and dry. Beat the yolks with an egg beater or wire whisk until they stand up in soft peaks. Beat the yolks with 1 tablespoon water, 3 tablespoons gluten-free flour, and 1/4 teaspoon salt until the yolks are thick and creamy. Gently pour yolks into the whites, and use a spatula to fold them carefully into the mixture.
Cook the chile rellenos
Heat 1-1/2 inches of oil in a wide medium-sized frying pan on medium heat.
Dip the stuffed chiles rellenos into the fluffy batter mixture, then carefully lift out into a clean saucer using a slotted spoon or flat ladle.
TIP: Test if the oil is hot enough by dipping a wooden chopstick or skewer into the oil until tiny bubbles form around it.
From the saucer, carefully slide the chiles rellenos into the hot oil. Adjust the heat if necessary. When the bottoms are golden brown, use the spatula and fork (or another spatula) to turn them over. Drain on a platter on top of a few layers of paper towel.
Serve hot and top with salsa de jitomate.
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