Gluten-Free Baked Hatch Chiles Rellenos
A super easy and tasty take on classic Chiles Rellenos! A gluten-free, baked, cheese-filled egg dish with deliciously spicy roasted New Mexican Hatch green chiles.
I recently shared this incredibly easy and delicious dish on my Instagram, and as a result, I received numerous requests for the recipe! Well, here it is!
Chiles Rellenos is one of my favorite ways to enjoy Hatch green chiles, but sometimes I need a quicker and easier way to do so without sacrificing flavor. This is it! And it’s quite darn tasty.
Using simple, wholesome real food ingredients & only one pan, you can have a deliciously spicy and healthy Mexican-inspired dish on the table in only about 30 minutes! It’s delicious served alongside a salad, a favorite salsa, or this Mexican Street Corn.
This Gluten-Free Hatch Chile Rellenos is:
- Fun and easy to make.
- Packed with flavor.
- Adjustably spicy (dependent upon the chiles you choose to use)!
- Freezes and re-heats well, making it great as leftovers or for meal planning.
- Gluten-free, soy-free, nut-free, sugar-free.
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Baked Gluten-Free Hatch Chiles Rellenos
Ingredients
- 8 roasted Hatch green chiles peeled
- 8 oz monterey jack cheese cut into rectangular chunks + 1/2 cup shredded for topping
- 3/4 cup milk dairy or non-dairy of choice
- 1/2 cup garbanzo bean flour chickpea flour
- 2 large eggs beaten
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350°F.
- Grease a cast iron skillet or oven proof pan; set aside.
- Carefully cut a slit in one side of each roasted and peeled green chile.
- Stuff each chile with chunks of cheese. Wrap chile seams back together.
- Place each stuffed chile seam side down in greased pan.
- In a large mixing bowl combine milk, flour, eggs, baking powder and spices.
- Whisk until frothy.
- Pour batter over your stuffed chiles.
- Sprinkle with shredded cheese.
- Place into your preheated oven and bake for 25-30 minutes or until puffed & golden.
- Enjoy!
This looks so good! I will have to try and find some way to reduce the sodium for my health restrictions
Hi, Mary! Thank you so much! The sodium content primarily comes from the type of cheese used, so feel free to swap that out for one better aligned with your diet. It would be delicious with a wide variety of cheeses, and the salt could be reduced or omitted as well. I hope this helps and I hope you enjoy it if you try it! 🙂
Thank you for this recipe! I made it with Poblanos and it was absolutely delicious. I try a fair few recipes and don’t end up adding them to the regular rotation but I will definitely be making this one again.
Hi, Diana! Thank you for stopping by. I’m so very happy you enjoyed this recipe! Thank you for taking the time to share here. 🙂
I loved these and will definitely make them again. I’m a huge fan of chickpea flour so I was excited to use it here. The batter was super tasty and a good combo with the chiles and cheese. So easy to make. Thank you!
I’m so very happy to hear it! Thanks so much for sharing. 🙂
Good afternoon,
My Dad loves Chiles Rellenos and I can’t wait to make it for him. Quick question could I use Poblano peppers instead of Hatch peppers?
Thank you,
Hi! Yes, most definitely. Any kind of large chile you can stuff will work. I hope you both enjoy! 🙂
I made this recipe today and liked it! I baked it in a 8×10 glass dish and would do that again. I substituted arrowroot flour for the garbanzo bean powder (just personal preference) and it turned out well. I use Food to Live brand organic arrowroot powder if anyone wants a good source.
I’m so happy to hear that! Thank you for sharing. 🙂
Thank you for making my life wonderful when it comes to eating my favorite dish, Chili Rellenos.
I’m so happy to hear that! Thank you for sharing. 🙂
I halved the recipe, added ground beef fried with onion and garlic. I also used all purpose GF flour mixed with cornmeal. My husband said “this may be the best chiles rellenos I have ever eaten!” He is somewhat of an expert as that is what he orders every time he can. Thank you for the recipe. I took some liberties with changes, because that’s what I had on hand.
I’m so happy to hear that! Thank you for taking the time to share. 🙂