Pescatarian Gluten Free Chiles Rellenos

Total time1 hr 10 min

Prep time30 min

Cook time30 min

5.0

(7)

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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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