Chili Relleno (Paleo/gluten free)
A dish that's a feast for the eyes as well the ol' taste buds. The light coating is seasoned simply allowing the flavors of the pepper and filling shine. I prefer making these with poblano peppers, which are a deep dark green but can also be made with the longer Anaheim chili's that are lighter in color, both are a mild and not overly hot. The smell of roasting peppers to prep them before filling is fantastic. We like them filled with pepper jack cheese, but they can also be filled with cooked ground taco meet as well. I'm a saucy gal, so ours are always served "smothered" - but can be served plain as well.
PREP TIME
30 minutes
COOK TIME
15 minutes
INGREDIENTS
19
Serves: 4
Ingredients
chili rellenos
- 4 whole4 whole4 whole Poblano Pepper
- 3 whole3 whole3 whole Eggs, room temperature, separated
- .33 cup.33 cup.33 cup Otto’s Naturals Non-GMO Cassava Flour
- 1 tsp1 tsp1 tsp dried Oregano
- .125 tsp.125 tsp.125 tsp Redmond Real Salt
- 1.5 - 2 cups1.5 - 2 cups1.5 - 2 cups Pepper Jack Cheese, grated, or filling of choice
guajillo sauce
- 2 tsp2 tsp2 tsp Avocado Oil
- 3 - 4 whole3 - 4 whole3 - 4 whole Dried Guajillo Chile
- .5 cup.5 cup.5 cup Vidalia Onion, or other sweet onion
- 4 cloves4 cloves4 cloves Garlic, finely chopped
- 3 cups3 cups3 cups Roma Tomato, roughly chopped
- 1 whole1 whole1 whole Jalapeño, seeded and roughly chopped
- 1 Tbsp1 Tbsp1 Tbsp dried Oregano, rubbed in your palm before adding
- 2 tsp2 tsp2 tsp Redmond Real Salt
- 1.5 cups1.5 cups1.5 cups Chicken Bone Broth
- 1 - 2 whole1 - 2 whole1 - 2 whole Lime Juice, juice of up to two limes
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Cilantro, roughly chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make sauce ahead of time if using, set aside while you prep rellenos.
- FOR RELLENOS: Place peppers right on top of the flame of your gas burner, use tongs to move them around. until all sides are blistered and charred, alternately you can roast them under a broiler. Place them inside a brown paper lunch bag and let them sweat for about 15 minutes. Remove from the bags and use paper towels to rub off all the charred skin. Do NOT run under water to rinse, you risk losing some flavor that way.
- Cut a small vertical slit down the front of the pepper, then carefully cut out and remove the inner stem, along with any seeds/veins.
- Place a fourth of the filling inside the pepper and secure with a couple toothpicks as needed, repeat with remaining peppers, then set aside.
- In a medium size mixing bowl, beat the egg whites until stiff peaks form, add yolks and continue beating until combined, set aside.
- In a shallow dish (I use a pie plate) combine flour, oregano and salt, combine well with a fork.
- Heat avocado oil to around 375-380° in a cast iron pan, you'll. need about 2" of oil, so depending on the size of your pan, the actual amount of oil will vary.
- Place first poblano pepper in the flour mixture, cover completely and then shake off excess flour. Carefully grab the pepper by the stem and dip into the egg mixture, using a spoon to make sure it's all covered.
- Fry in hot oil, turning with a thin spatula as needed, until all sides are golden brown. Remove and let drain on a paper towel lined plate, repeat with remaining stuffed peppers.
- Serve with warm guajillo sauce and garnishes as desired.
- GUAJILLO SAUCE: Heat avocado oil in medium sized sauce pan, add dried peppers and onion, sauté over medium heat until soft, then add garlic, stirring until fragrant.
- Add tomato, jalapeño, oregano and salt, sauté stirring occasionally for 10-12 minutes. Add broth and lime juice and warm through. Puree with an immersion blender, then simmer for 5-7 minutes or until slightly thickened.
- Toss in cilantro and additional salt and/or pepper to taste.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Grain Free Meat Nut Free Other Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 514 |
| Fat: | 17 g |
| Carbohydrates: | 33 g |
| Protein: | 28 g |
| Cholesterol: | 79 g |
| Sodium: | 1756 mg |
| Fiber: | 4 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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