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.
Servings: 4
Calories: 330kcal
Equipment
- garbanzo bean flour
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
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