GERD Friendly Gluten Free Chiles Rellenos
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Learn more →Ingredients
4 servings
For the chiles
- 4 large poblano peppers
Ingredient notePoblano pepper can worsen reflux in some people, but the small amount in this recipe (about 1 1/2 of a pepper per serving) is likely tolerated by many with GERD. If you prefer to always avoid poblano pepper, please tap it and change its rating to Red.
- 8 oz oaxacan cheese or monterey jack cheese, cut into 4 equal sticks
- ½ tsp salt, divided
For the batter
- 4 large eggs, separated
- 3 tbsp rice flour
- ¼ tsp baking powder
- ¼ tsp salt
For dredging
- 2 tbsp rice flour, for dredging
For frying
- 1 cup neutral oil (such as avocado oil or canola oil), for frying
For serving
- 1 cup tomato salsa or ranchero sauce, warmed, for serving (optional)
Can be omittedtomato salsa
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Place the poblanos on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skin is charred and blistered on all sides, about 10–12 minutes total.
- 2
Transfer the charred peppers to a large bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. This loosens the skin for easy peeling.
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