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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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Entrées, Savory Baked
Cuisine:
Mexican
Diet:
Gluten Free, Vegetarian
Servings:
4
Calories:
330
kcal
Author:
Kristen Wood
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
US Customary
-
Metric
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
Also see:
15 Crave-Worthy Gluten-Free Vegetarian Green Chile Recipes
Also see:
25 Best Vegetarian Casserole Recipes.
Nutrition
Serving:
2
chiles
|
Calories:
330
kcal
|
Carbohydrates:
15
g
|
Protein:
20
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
137
mg
|
Sodium:
1008
mg
|
Potassium:
196
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
629
IU
|
Vitamin C:
11
mg
|
Calcium:
531
mg
|
Iron:
1
mg