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!

Servings: 8 servings

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Side Dish Appetizer

Cuisine:

Mexican

Keywords:

Grain-Free

Instructions

1 Beat egg with the sparkling water and salt. Then mix in chickpea flour with
whisk or immersion blender.
2 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.
3 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.
4 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.
5 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.

Chiles Rellenos (Stuffed Green Chiles, Grain-Free)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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