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a close up shot of gluten free chile rellenos

Baked Gluten-Free 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.
4.78 from 9 votes
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Course: Entrées, Savory Baked
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Author: Kristen Wood

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!

Nutrition

Serving: 2chiles | Calories: 330kcal | Carbohydrates: 15g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 1008mg | Potassium: 196mg | Fiber: 5g | Sugar: 7g | Vitamin A: 629IU | Vitamin C: 11mg | Calcium: 531mg | Iron: 1mg

Equipment

garbanzo bean flour
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