Chile Rellenos Delicious and Gluten Free
If you love Chile Rellenos like I do you may have tried many varieties in your quest to re-capture that first taste that you loved so much.
That sounds a little like an addiction, doesn’t it? 🙂
Maybe you have had them made with different kinds of chiles too. I have had them with either Anaheim Chile, Hatch Green Chile or Poblano Chiles mainly. For me the Poblano Chile is hotter than I like, I prefer the Hatch or Anaheim and to me, these two are the same chile just different names. As you may have noticed, I don’t like my chiles fire hot, so I go for mild if I have a choice, but you may love the high that a hot pepper gives, so go for it.
Another difference I noticed in Chile Rellenos from different places is the batter used. In Marfa Texas the batter was hard crunchy, delicious but not what I was used to, in Presidio Texas the Chiles were battered with a soft egg wash of sorts and was soft and delicious. I am from California and was used to Chile Rellenos battered, fried and covered in a mild chile gravy, I loved them, and still do, but my travels have widened my Chile Rellenos horizons.
The Search For A Recipe To Use
While searching for help in creating my Chile Rellenos, I found a recipe that used beer and flour as a batter, recipes with a combination of egg and flour, recipes that included a Mexican tomato sauce that was layered on top of the fried chile. The recipe I choose to try first used only eggs, chiles, cheese, and a Mexican tomato sauce topping, you can find it here.
My First Try
I loved the idea of using a batter of only eggs, but it did not go so well, it was not that the batter did not work it was that my oil was not hot enough, the fried batter got oil logged. I used my cast iron wok, and I think that the cast iron was part of the problem.
After Some Adjustments, I Tried Again
So my next attempt was in a stainless steel frying pan, and it worked much better. Also, I found a recipe that said to make sure your oil was 375 degrees and that adding salt and baking soda to the egg whites before whipping would give them more loft.
Roast & Peel Chiles
If you are using fresh chiles, you will need to roast and peel them and remove the seeds, before stuffing them with cheese. I was out of fresh chiles and used chiles from the Hatch Chile store that had been roasted, peeled and previously frozen. I think that they worked as well as freshly roasted chiles if I did not have them I would have used whole canned Hatch Chiles.
Whip Egg Whites
Add a pinch of salt and a pinch of baking powder to egg whites mix then whip to stiff peaks.
Whipped Egg Whites & Egg Yokes
Ready to be mixed together…
Mix Whipped Egg Whites & Egg Yokes
Carefully combine the two trying not to mix out the fluffiness of the whipped egg whites, just calm them a bit.
Fry Battered Cheese Stuffed Chile
In this picture, you can see that I did not use much oil, and it worked. Use more if you like, but this worked for me.
What do you think? You’ll have to give them a try.
If You Like A Chile Gravy
If you would like a chile gravy to cover your Chiles Rellenos, you might consider using my easy 10 Minute Red Enchilada Sauce.
Would You Like More Mexican Food Recipes?
If you love Mexican food you might like to check out my other Mexican Food Recipes here!
Free Making Full Meal Salads E-Book
Never miss a post, subscribe to receive our daily post newsletter, and get your free copy of Making Full Meal Salads E-Book, Subscribe.
Delicious Gluten Free Chile Rellenos
- 4 whole Hatch, Poblano or Anaheim Chiles
- 12oz Monterey jack, Asadero, Mozzarella or Cheddar Cheese cut into 4 strips
- 3 eggs separated
- Pinch of Salt
- Pinch of Baking powder
- 1/4 cup Frying oil
- Roast, peel and deseed fresh chile.
- If using canned chiles cut a slit down the side and remove the seeds
- Fill chiles with strips of cheese
- Separate eggs
- Break and stir egg yokes, set aside
- Add salt and baking soda to the egg whites and whip to stiff peaks
- Gently mix whipped egg whites and egg yokes together
- Put skillet on burner, add oil and heat till it sizzle when a drop of batter hits it
- Roll stuffed chiles in egg batter
- Place battered chiles in hot skillet and cook until brown on both sides
If you would like a sauce you might try my 10 Minute Red Enchilada Sauce.
Let Me Know What You Think
Please, let me know what you think, or if you have any questions post a comment below… Thank you for visiting… 🙂