Baked Gluten-Free Hatch Chiles Rellenos
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.84 out of 5 stars
(18)
Ingredients
4 servings
- 8 roasted Hatch green chiles (peeled)
- 8 oz monterey jack cheese (cut into rectangular chunks + 1/2 cup shredded for topping)
- 3/4 cup milk (dairy or non-dairy of choice)
- 1/2 cup garbanzo bean flour (chickpea flour)
- 2 large eggs (beaten)
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
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Preparation
Step 1
Preheat oven to 350°F.
Step 2
Grease pan.
Step 3
Grease a cast iron skillet or oven proof pan; set aside.
Step 4
Slice chiles.
Step 5
Carefully cut a slit in one side of each roasted and peeled green chile.
Step 6
Stuff chiles.
Step 7
Stuff each chile with chunks of cheese. Wrap chile seams back together.
Step 8
Place in pan.
Step 9
Place each stuffed chile seam side down in greased pan.
Step 10
Combine batter ingredients.
Step 11
In a large mixing bowl combine milk, flour, eggs, baking powder and spices.
Step 12
Mix.
Step 13
Whisk until frothy.
Step 14
Pour batter over your stuffed chiles.
Step 15
Sprinkle cheese.
Step 16
Sprinkle with shredded cheese.
Step 17
Bake.
Step 18
Place into your preheated oven and bake for 25-30 minutes or until puffed & golden.
Step 19
Enjoy!
Step 20
Save recipe for the next time?
