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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 incredible easy and delicious dish on my Instagram Stories feed, 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!
This Gluten-Free Hatch Chile Rellenos is:
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Fun and easy to make.
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Packed with flavor.
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Adjustably spicy (dependent upon the chiles you choose to use)!
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Freezes and re-heats well, making it great as leftovers or for meal planning.
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Gluten-free, soy-free, nut-free, sugar-free.
What to Serve with Gluten-Free Chile Rellenos
Easy Spicy Fermented Bell Pepper Salsa
Calabacitas Galette With A Chickpea Polenta Crust (Gluten-Free)
Spicy Cilantro Avocado Hummus (Vegan, Gluten-Free)
New Mexican Style Red Chile Enchilada Sauce (Gluten-Free, Vegan)
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!
Notes
Nutrition
Equipment
Deb M says
I made this recipe today and liked it! I baked it in a 8x10 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.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Randall Bret Allen says
Thank you for making my life wonderful when it comes to eating my favorite dish, Chili Rellenos.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Judy says
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.
Kristen Wood says
I'm so happy to hear that! Thank you for taking the time to share. 🙂