Chili Relleno Recipe by Bella Gluten-Free

Our mix makes a light crispy batter that is great for vegetables, fried chicken or fish.

Servings: Makes 6 servings.  •   Prep: 20mins  • Total: 30 mins
ChiliRelllenolowres  

Ingredients:

6 chili peppers, roasted and peeled such as Pasilla or Anaheim

1 small zucchini, diced

½  yellow onion, chopped

2 cloves garlic, crushed

1/2 tsp ground cumin

½ tsp chili powder

salt and pepper to taste

1 cup shredded cheese such as sharp cheddar or monterey jack or pepper jack

olive oil for frying

For batter:

1/2 cup Bella Gluten-Free All Purpose Baking Mix.

2 large eggs

3/4 cup water

1/4 tsp. salt

With Bella Gluten-Free All Purpose Baking Mix chili rellenos are back on the table,

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Prep:
20 minutes

   

Mix It Up

1. Roast Pepper. Wipe the peppers with olive oil and place on a cookie sheet under the broiler in the oven. Turn pepper over every few minutes until the skin is lightly blistered. When done, remove peppers from oven and place in a small paper bag or bowl covered with plastic wrap to sweat and cool. Set aside.

2. In a medium skillet, add onions to hot oil and sauté until translucent, about 3 minutes. Add garlic and spices and sauté for 2 minutes. Add zucchini sauté until it takes on color, about 5 minutes.  Salt and pepper to taste.

3. In a medium bowls, add Bella Gluten Free All Purpose Baking Mix, eggs, water and salt. Mix until combined. If batter is too thick add a water, a little at a time. If too thin, add more All Purpose Baking Mix. Batter should be thick enough to coat. 

6. Peel the translucent skin off the cooled pepper.  Make a 3-4 inch slit in the pepper keeping the stem in tack.  You can remove the seeds or include the seeds if you like a hotter taste. ( seeds increase the heat).

7. Stuff peppers equally with vegetable mixture and cheese.

8. In a heavy skillet, warm oil over medium heat until smoking slightly.  Spoon in egg batter in the shape of a pepper.  Place stuffed pepper on top of batter and cook over medium heat for five minutes.Spoon more batter on top of pepper and flip over. Cook for another 3-5 minutes until rellenos are a light golden brown. Serve with your favorite green chili sauce.