Oral Allergy Syndrome Friendly Gluten Free Chiles Rellenos
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Learn more →Ingredients
4 servings
For the chiles
- 4 large poblano peppers
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked poblano chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid poblano chiles, 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
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
For serving
- 1 cup tomato salsa or ranchero sauce, warmed, for serving (optional)
Can be omittedtomato salsa
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
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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