Gluten-Free Chile Relleno
Elevate your dinner table with our Gluten-Free Chile Relleno, a mouthwatering twist on a classic Mexican dish that's perfect for those avoiding gluten. Featuring roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, this recipe is encased in a light, cornstarch-infused egg batter and golden cornmeal crust for a crispy, satisfying bite. The savory stuffed peppers are pan-fried to perfection and served atop a zesty homemade tomato sauce infused with onions, garlic, and fresh cilantro. Ideal for gluten-free households, this bold and flavorful dish is ready in just an hour and makes a perfect centerpiece for any meal or gathering. Experience authentic Mexican flavors without compromise!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 large Poblano peppers
- 8 ounces Queso fresco or Monterey Jack cheese
- 4 large Eggs
- 2 tablespoons Cornstarch
- 1 cup Cornmeal
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Vegetable oil
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 cup Tomato sauce
- 0.25 cup Cilantro
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast in the oven for about 15 minutes, turning occasionally until the skins are heavily blistered.
Remove the peppers from the oven, place them in a bowl, cover with a kitchen towel, and let them steam for about 10 minutes.
Peel the skins off the poblanos carefully once cooled, then make a slit down one side and remove seeds and membranes. Set aside.
Shred the cheese and stuff each poblano pepper with an equal amount of cheese, being careful not to tear the pepper.
Separate the egg whites and yolks into two different bowls. Beat the egg whites until stiff peaks form. In a separate bowl, mix the egg yolks with cornstarch until well combined, then gently fold into the egg whites.
Place the cornmeal on a plate. Carefully dip each stuffed pepper into the egg mixture to coat, then lightly roll in the cornmeal to cover.
Heat vegetable oil in a large skillet over medium-high heat. Fry the peppers in batches, about 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
In the same skillet, sauté chopped onion and minced garlic until translucent, about 5 minutes, add the tomato sauce, and let it simmer for another 5 minutes. Season with salt and pepper.
Serve each chile relleno with a spoonful of tomato sauce on top and garnish with chopped cilantro.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 29.4 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1913 mg | 147% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
