GF Chiles Rellenos

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What to do with left over chiles?
Click here.

Fresh or frozen rajas de good chiles, or whole chiles. The ones in cans work, too.
GF flour or rice flour.
Fresh egg.
Milk (optional).
Good melting cheese; jack, Oaxaca, mozzarella, cotija (very salty, not a great melter, so be careful).

Cut into ½” rectangles the length of the chiles.
Chile powder, Gebhardt’s is an excellent commercial blend.
Baking soda. Salt.
Beat egg with milk. Add a pinch sal and two of baking soda.
Sprinkle flour over egg and whip to beat air into mixture. Make batter that slowly falls off a spoon.
Let sit for 10 or 15 minutes. (This is a key step using rice flour).

Dowse rajas/chiles in dry flour.
Stuff the chiles with cheese.
Dip floured chiles into batter. Let them sit, then dip again just prior to frying.

Heat good olive oil (or mix of olive oil & corn oil) to smoking hot.
Slide stuffed battered chiles into oil. Use a spatula or perforated flat wok utensil.
Cook until fluffy and browned.
Turn and cook.
Remove from pan, place on newspaper or towels to absorb excess oil.
Serve with conventional side dishes.
Serve with GF birongas. Diners with no gluten problems will enjoy a cold Bohemia or Negra Modelo.


Chile Soup.

This is a fast and easy treat. Remove stems and seeds from cooked chiles. Whiz in a blender until completely puréed. Add thick whipping cream and a splash or more of good chicken stock. Head until steaming but not boiling. Salt and pepper. Serve.
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