Get ready to transform your kitchen into a Mexican culinary paradise with these mouthwatering Gluten-Free Baked Hatch Chiles Rellenos! If you've been craving a healthier twist on the classic chile relleno that doesn't sacrifice an ounce of flavor, you're in for a treat that will make your taste buds dance with joy. This recipe proves that gluten-free cooking can be absolutely delicious, crispy, and packed with authentic Mexican flavors that will transport you straight to a sunny kitchen in New Mexico.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 hatch chiles, roasted and peeled
- 1 cup cheese (cheddar or Monterey Jack)
- 1/2 cup gluten-free breadcrumbs
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
- Carefully roast the hatch chiles over an open flame or under the broiler until the skin is charred and blistered on all sides. Place roasted chiles in a sealed plastic bag or covered bowl to steam for 10 minutes, which will help loosen the skin.
- Gently peel the skin off the roasted chiles, being careful not to tear the flesh. Make a small slit on one side of each chile and carefully remove the seeds while keeping the chile intact.
- Stuff each chile with approximately 1/4 cup of cheese, ensuring the filling is evenly distributed without overstuffing.
- In a shallow bowl, whisk together eggs, milk, salt, and pepper to create a binding mixture.
- Dip each stuffed chile into the egg mixture, then carefully coat with gluten-free breadcrumbs, ensuring even coverage.
- Place the breaded chiles on the prepared baking sheet and lightly drizzle with olive oil to help achieve a golden, crispy exterior.
- Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is melted.
- Remove from oven and let rest for 5 minutes before serving to allow the cheese to set and cool slightly.
- Serve hot, optionally garnished with fresh cilantro, salsa, or a side of Mexican rice.
Tips
- Roasting Perfection: When roasting hatch chiles, ensure you get a nice, even char by rotating them frequently. The steaming process after roasting is crucial for easy skin removal.
- Cheese Selection: Use a cheese that melts well and has good flavor. Monterey Jack or a sharp cheddar work wonderfully in this recipe.
- Breadcrumb Coating: Make sure your gluten-free breadcrumbs are finely ground for the crispiest exterior. You can even toast them slightly before coating for extra crunch.
- Handling Chiles: Be gentle when removing seeds to keep the chile structure intact. Use gloves if you're sensitive to chile heat.
- Olive Oil Trick: The light drizzle of olive oil before baking helps achieve a golden, crispy exterior that mimics traditional fried chiles rellenos.
- Serving Suggestion: Let the chiles rest for a few minutes after baking to allow the cheese to set and prevent burning your mouth.
- Make-Ahead Tip: You can prepare the stuffed chiles in advance and refrigerate, then bake just before serving for a quick and impressive meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 18g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 130mg
