Chiles Rellenos (Stuffed Green Chiles, Grain-Free)
Green Chile Season is still upon us! One of our favorite ways to use these spicy New Mexican treats is to simply stuff them and fry them. Remember, although we love to use Hatch Green Chiles, this recipe will work with any of your favorite peppers!
Ingredients
Ingredients
- 8 large green chiles, roasted, peeled, and seeded with stems left on
- ¾ cup dry chickpea flour for coating with Rellenos before dipping in the batter
- neutral tasting oil such as avocado oil, for cooking
Batter
- 1½ cups chickpea flour
- 1 egg
- 1½ sparkling water or beer
- 1 tsp salt
Stuffing
- 1 tbsp extra virgin olive oil
- 1 lb ground beef, turkey, or shredded chicken
- 1 large onion
- 1 clove garlic
- 6 ounces cheese, monterey jack or cheddar
- ½ tsp salt
Instructions
Batter
- Beat egg with the sparkling water and salt. Then mix in chickpea flour with whisk or immersion blender.
Stuffing
- Heat olive oil in a skillet and saute onion and garlic until translucent (about 3 to 5 minutes). Add meat and salt. Saute until meat is browned and fully cooked. Remove from heat and stir in cheese.
- Heat 1/2 to 3/4 inch avocado oil or other neutral-tasting oil like hi-oleic safflower oil in a 12-inch cast iron skillet. Stuff each green chili with about ½ cup of meat and cheese mixture.
Coating in Batter
- To better hold the seal, do your best to close the chile with the stuffing inside then coat in the dry flour and roll it in the wet batter until it is completely coated. The process can be a bit messy as you dip the chiles in the wet batter, but the end result is definitely worth it! Don’t worry if some of the stuffing falls out since the batter will ultimately hold it all together.
Cooking
- Once the stuffed chile is rolled in dry chickpea flour, then dipped in batter to completely coat it, place it gently in the hot oil. Cook on medium heat until browned on one side, then turn and brown the other side.