Seed Oil Free Gluten Free Chiles Rellenos
Total time1 hr 10 min
Prep time30 min
Cook time30 min
5.0(7)
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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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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