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.
- 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
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.
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