Friday, April 29, 2011

Diane's Chili Rellenos

These are light and fluffy with just a hint of crunchiness, accomplished by adding some corn meal. 

Adapted gluten free from a 1970’s recipe that was shared with me by a well-known Mexican restaurant near Hemet, California.

4 large eggs, separated
2 T.GF flour
Pinch of salt
Pinch of garlic powder
1 cup corn meal
8 whole canned green chilies
8 ounces of jack or mozzarella cheese, cut into lengthwise slices that fit into the length of the whole green chilis
3 T. vegetable oil

Beat room temperature egg whites until soft peak stage. Whisk flour and seasonings into the egg yolks and blend well. Fold the egg whites and yolks together.

Stuff each green chili with the long piece of cheese. Roll in the corn meal. Drop chili-size dollops of the egg batter into an oiled, heated skillet. Place stuffed chili onto the batter in the pan, then top the chili with a smaller dollop of the batter again. Allow the relleno to fry and become fluffy and encapsulated in the batter casing. Fry all the cheese-stuffed chilis in this manner.

Set aside on a serving platter and top with Green Chili with Pork and Pazole*, or sour cream or salsa of choice. Serve warm.

Makes: Eight rellenos.

 *Recipe listed on this blog.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

1 comment:

David said...
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