Gluten-Free Chiles Rellenos

Celiac.com 07/03/2025 - Chiles Rellenos, which translates to “stuffed chiles,” is a beloved traditional dish rooted in Mexican culinary history. Its origins date back to the city of Puebla in the 16th century, where Spanish colonial influences merged with native Mexican ingredients. Traditionally, it consists of fire-roasted poblano peppers filled with cheese or meat, cloaked in a light egg batter, and fried until golden. Over time, it evolved into a dish that graces everything from street food stalls to elegant family dinners. However, for those with celiac disease or gluten sensitivity, the conventional flour-laced batter or contaminated cooking oil can make this meal off-limits.

This gluten-free version retains all the rich, smoky, and savory flavors of the original while staying safe for gluten-free diners. We swap out traditional flour for a naturally gluten-free coating method, and we emphasize checking ingredients—especially cheeses and oils—for hidden gluten. The recipe allows for a variety of fillings, such as creamy Oaxaca cheese, refried beans, or seasoned shredded chicken, offering flexibility for different tastes and dietary needs. Pair this dish with Mexican rice or a fresh tomato salsa for a completely satisfying meal.

Gluten-Free Chiles Rellenos Recipe

Celiac.com Sponsor (A12):
Servings: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients

For the Peppers:

• 4 large poblano peppers
• 1 tablespoon olive oil (for roasting)

For the Filling:

• 1 cup shredded Oaxaca or Monterey Jack cheese (ensure gluten-free label) OR
• 1 cup refried black beans (check for gluten-free certification)
  Optional: ½ cup cooked gluten-free seasoned chicken for protein variation

For the Batter:

• 4 large eggs, separated
• ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)
• 2 tablespoons gluten-free cornstarch or arrowroot powder
• ½ teaspoon salt

For Frying:

• Neutral high-heat oil (like avocado or sunflower), enough for shallow frying (Ensure oil hasn’t been contaminated by prior gluten-containing foods)

Instructions

1. Roast and Prepare the Peppers

1. Preheat your oven to 425°F (220°C). Rub poblano peppers with olive oil and place them on a baking sheet.
2. Roast for 20 minutes, turning halfway through, until skins are blistered.
3. Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes.
4. Peel off the blistered skin carefully. Make a slit down the side of each pepper and gently remove seeds, keeping the peppers as intact as possible.

2. Prepare the Filling

1. Stuff each pepper with about ¼ cup of cheese or beans, or a mixture of both. Don’t overfill—ensure the peppers can still close.
2. Use toothpicks to gently hold the opening shut, if needed.

3. Make the Egg Batter

1. In a clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form.
2. In a separate bowl, whisk the egg yolks with salt and cornstarch until smooth.
3. Gently fold the yolks into the whites with a spatula, taking care not to deflate the batter.

4. Fry the Chiles

1. Heat about ½ inch of oil in a skillet over medium-high heat.
2. Carefully dip each stuffed pepper into the egg batter, coating it evenly.
3. Place the pepper into the hot oil and fry until golden brown, about 2–3 minutes per side.
4. Remove and drain on a paper towel-lined plate.

Serving Suggestions

• Top with a fresh tomato salsa or gluten-free enchilada sauce.
• Serve with Mexican rice, sautéed vegetables, or a side of guacamole.
• Garnish with chopped cilantro and a squeeze of lime juice.

Conclusion

This gluten-free version of Chiles Rellenos honors a rich culinary heritage while making it safe for those with celiac disease or gluten intolerance. By using a naturally gluten-free batter and ensuring each ingredient is free from hidden gluten, you can enjoy this classic dish without compromise. Whether it’s for a celebratory meal or a comforting dinner, these crispy, cheesy stuffed peppers bring a taste of Mexico straight to your gluten-free kitchen.