Gluten-Free Chile Relleno

Experience the bold and savory flavors of this Gluten-Free Chile Relleno, a lighter twist on the traditional Mexican classic. Roasted poblano peppers are delicately peeled and filled with creamy queso fresco or Monterey Jack cheese, then coated in a fluffy egg batter with a crispy cornmeal crust. This gluten-free recipe adds an irresistible crunch without sacrificing authenticity. Each bite is perfectly balanced with a rich tomato sauce infused with sautéed onions, garlic, and fresh cilantro, making it a comforting yet elegant dish. Ready in just an hour, this recipe is perfect for weeknight dinners or festive gatherings. Serve it as a hearty entrée or pair it with rice and beans for a complete gluten-free Mexican feast!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

Remove the peppers from the oven, place them in a bowl, cover with a kitchen towel, and let them steam for about 10 minutes.

Step 4

Peel the skins off the poblanos carefully once cooled, then make a slit down one side and remove seeds and membranes. Set aside.

Step 5

Shred the cheese and stuff each poblano pepper with an equal amount of cheese, being careful not to tear the pepper.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve each chile relleno with a spoonful of tomato sauce on top and garnish with chopped cilantro.

Nutrition Facts

Serving size	1568.4 grams (1568.4g)

Amount per serving	% Daily Value*
Calories	2894

Total Fat 185.90g	238%
Saturated Fat 55.50g	278%
Polyunsaturated Fat 67.20g
Cholesterol 906mg	302%
Sodium 3307mg	144%
Total Carbohydrate 233.50g	85%
Dietary Fiber 26.90g	96%
Total Sugars 30.90g
Protein 88.40g	177%

Vitamin D 164IU	820%
Calcium 1845mg	142%
Iron 13mg	72%
Potassium 2104mg	45%

*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.

Source of Calories

Fat: 56.5%

Protein: 11.9%

Carbs: 31.5%