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Gluten-Free Chili Rellenos
Isla Marie

Gluten-Free Chili Rellenos

This Gluten-Free Chili Rellenos Recipe delivers roasted poblano peppers stuffed with melty cheese, dipped in a light egg batter, and fried to golden perfection. Paired with a zesty tomato sauce, it’s crispy outside, gooey inside, and 100% gluten-free no flour needed!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Mexican
Cuisine: Gluten-Free, Mexican, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Rellenos:
  • 4 large poblano peppers or Anaheim
  • 8 oz Oaxaca Monterey Jack, or queso fresco, cut into 4 strips
  • 4 large eggs separated
  • ½ tsp salt
  • ¼ tsp baking powder optional, for fluffier batter
  • Vegetable oil for frying (~2 cups)
For the Tomato Sauce:
  • 1 14.5 oz can fire-roasted diced tomatoes (or 4 roasted Roma tomatoes)
  • ½ onion chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • ½ tsp cumin
  • Salt & pepper to taste
  • Optional: 1 jalapeño seeded & chopped
Garnish:
  • Fresh cilantro chopped
  • Lime wedges
  • Sour cream or dairy-free

Equipment

  • Baking sheet
  • Plastic bag or bowl (for steaming peppers)
  • Deep skillet or Dutch oven
  • Electric mixer or whisk (for egg whites)
  • Tongs
  • Paper towels
  • Small pot (for sauce)
  • Toothpicks (optional)
  • Cutting board & knife

Method
 

  1. Roast Peppers: Broil poblanos 4–5 min per side until charred. Steam in a sealed bag 10 min. Peel, slit, remove seeds.
  2. Stuff: Insert cheese strip into each pepper. Secure with toothpick if needed.
  3. Make Batter: Beat egg whites + ¼ tsp salt to stiff peaks. Whisk yolks + remaining salt + baking powder. Fold gently.
  4. Fry: Heat oil to 350°F. Dip peppers in batter. Fry 2–3 min per side until golden. Drain on paper towels.
  5. Make Sauce: Sauté onion & garlic in olive oil. Add tomatoes, cumin, jalapeño, salt. Simmer 10 min.
  6. Serve: Plate sauce, top with rellenos. Garnish with cilantro, lime, sour cream.

Notes

No Flour Needed: Egg batter is naturally gluten-free.
Cheese Choice: Oaxaca melts best; Monterey Jack is widely available.
Make Ahead: Roast & stuff peppers up to 1 day ahead; fry fresh.
Baked Version: 425°F for 15–20 min, flip halfway.
Storage: Fridge up to 3 days | Freeze fried rellenos (no sauce) up to 1 month
Reheat: Oven 350°F for 10–15 min or air fryer 375°F for 5 min.