While I joke about the husband not cooking, he does make one dish (granted, he only makes it about once a decade, but still): Chile Rellenos. They are a favorite of his — he judges the quality of Mexican restaurants based on their rellenos — and somehow, someway, he taught himself to make this dish.
He also once won a chile relleno cook-off, but that’s another story for another day.
Making chile rellenos gluten-free is amazingly easy. Making chile rellenos is also pretty easy (though a bit messy). Eating them? Easiest of all.
The recipe below is for what we now know as traditional chile rellenos. The Notes and Meal Suggestions section has ideas for alternate preparations, including an awesome baked relleno.
Chile Rellenos
By Published: June 2, 2013
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
When we make this household favorite, I serve as prep cook and admiring kitchen assistant while my husband does the egg beating and relleno-frying.
Ingredients
- 4 large peppers Pasilla, Poblano, or Anaheim all work well
- 4 eggs yolks and whites separated
- 1 teaspoon salt
- 1/4 plus 1 tablespoon white rice flour
- 1/2 pound cheddar or Monterey Jack cheese or other melty cheese, shredded or cut into 3-inch logs
- vegetable oil for frying
Instructions
- Roast your chiles under the broiler until the skin is blackened on all sides — this means turning the chiles a few times while roasting. You want a well-roasted chile. Once done, place in a plastic or paper bag to sweat. When the chiles are cool enough to handle, carefully slip off the outer skins.
- Once the chiles are peeled, make a T-cut (a short slice along the top and a long slice nearly the length of the chile). Remove as many of the seeds as you wish (I always leave some for extra heat). Set aside.
- Make the egg batter. Whip the egg whites until they form stiff peaks. Whisk the egg yolks, 1 tablespoon rice flour, and salt together until creamy, then gently fold the yolk mixture into the egg whites.
- Using a large, deep skillet, heat about 1/2 inch of oil to frying temperature (about 350 degrees).
- While the oil is heating, stuff the chiles with the cheese. If you’re using shredded cheese, form into logs before stuffing the chiles.
- Dredge the chiles in rice flour, then dip in the egg batter, coating thoroughly.
- Working in batches if necessary, fry the battered chiles until each side is a deep golden brown, about four minutes per side. Drain on a baking rack over paper towels.
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The recipe says you also have a “baked” recipe in notes and meals section but I can’t find it. Can you send me a copy?
We are trying these tonight! Chiles Rellenos are my absolute favorite part of a Mexican dinner. Thank you so much – this is very similar to the way I made them before gluten became an issue.