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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 Chiles 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.
What to Serve with Gluten-Free Chiles Rellenos
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 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 (chickpea) flour
- 2 large eggs, beaten
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
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.
Fat: 21 g
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