Friday, November 20, 2015

Gluten Free Chile Rellenos

This is one of my absolute favorite ways to eat green chile, I say that all the time. This gluten free version tastes just as good as the traditional recipe made with wheat flour. I actually like this version better because I feel that the rice flour gives a lighter more crisp coating.
We've been blessed to be in an area where Hatch Green Chile's have become available during the season, some markets will even roast them by the case for customers. That means I get to stock my freezer every year! Have you had Hatch Green Chile yet? If not, you're missing out! Hunt some down, order online! It's one of those must try foods if you like chile.

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Chile Rellenos 

Hatch Chilies- whole, roasted (use poblanos if you can't find Hatch)
3 egg whites
Gluten free rice flour
Slices of cheese, pepper jack, cheddar, monterey jack, whatever you like
Slivers of onion
Oil for frying

  1. Use whole roasted, seeded chilies, with the skins removed. Leave the stems on. place a small slit on the side of the Chile and gently scrape out the seeds leave the stem intact.  
  2. Place the chiles on paper towels 
  3. Heat some oil in a pot to 375 degrees.
  4. Put egg whites in the bowl of a stand mixer and whip them until they form soft peaks. (Or use a hand mixer.) 
  5. While the oil is heating and egg whites are whipping place a small slice of cheese and sliver of onion inside each chile taking care not to tear it.
  6. Once the egg whites form soft peaks stop the mixer.
  7. Dredge the chiles in flour, just a light coating.
  8. Dip the dredged Chile in the egg white mixture.
  9. (Sometimes I dip in the egg white mixture, dredge in rice flour and back in the egg.)
  10. Once the oil is hot gently slide a stuffed chile in and fry until golden brown.
  11. Serve the rellenos while hot with the tomato sauce posted below.

Roasted Relleno Tomato Sauce

1 tablespoon olive oil
5-6 plum or roma tomatoes
1-2 cloves garlic peeled 
1/2 small onion peeled, and cut into thick slices
1/3 cup cilantro

Place tomato, garlic, and onion in a roasting pan.
Drizzle with olive oil.
Sprinkle with a little salt.
Roast in a 375 degree oven until tomatoes are soft, and a little charred.
Place ingredients in blender and chop to desired consistency.

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