Gluten Free Chiles Rellenos
Chiles rellenos are one of those dishes that feel like a true labor of love — charred poblanos stuffed with melty Oaxacan cheese, coated in a golden, pillowy batter, and fried until perfectly crisp. The tricky part for anyone avoiding gluten has always been that batter, which traditionally relies on wheat flour. Here, rice flour steps in for both the dredge and the batter mix, and the result is shockingly light and crisp — no compromise in texture whatsoever. The real magic is in the egg whites, beaten to stiff peaks and folded carefully so the coating puffs up around each pepper like a cloud. Broiling and steaming the poblanos first means the skins slip right off and the peppers stay tender and smoky at the center, with that stretchy cheese melting into every bite. Serve them over warmed tomato salsa with a scatter of fresh cilantro and you've got a restaurant-worthy plate that comes together for four people right in your own kitchen. This is the kind of recipe that earns serious bragging rights at the dinner table.
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Learn more →Ingredients
4 servings
For the chiles
- 4 large poblano peppers
- 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)
- 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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