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Gluten Free Mexican Dinner Party Menu Part 3 – Grilled Chili Relleno Recipe

This is Part Three of our great gluten-free Mexican Dinner Party for 6.

This Grilled Chili Relleno Recipe is my favorite dish from our dinner party. Grilled Chili Relleno. Traditionally, Chili Relleno are chilies that have been stuffed with cheese, dredged in flour and coated with whipped egg whites or a batter and then fried in hot oil. Certainly you can leave out the flour or make a cornmeal batter and have a perfectly great gluten-free Chili Relleno. In fact, I seriously doubt that a really authentic Mexican recipe would include wheat flour. Corn would be more likely. But sometimes just gluten-free is not enough when it comes to making a dish healthier.

This dish is healthier for a number of reasons; no gluten, lots of veggies, much lower fat and if you are a klutz like me, you do not risk third degree burns when dropping chilies into hot oil.

But it does not matter how healthy a dish is if it doesn’t taste good. So most importantly, these chilies are seriously delicious. In fact, they are positively addictive!

If you can’t do dairy, either substitute the cheese for a dairy free version or leave it out altogether. They are just as yummy without.

Gluten Free Grilled Chili Relleno Recipe


6 large Poblano or Anaheim chili peppers (chilies)
2 teaspoons olive oil
1 small onion — chopped
1 sweet potato — peeled and cut into ½ inch dice
4 cloves garlic — minced
1 cup frozen corn kernels or 2 fresh corn on the cob — kernels cut off
1 (15 ounce) can of black beans — drained and rinsed
1 ½ teaspoons ground cumin
½ teaspoon dried oregano
1 teaspoon chili powder – more or less depending on taste
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ cups shredded Queso Quesadilla (Mexican melting cheese) or Monterey Jack – use divided


Preheat oven to 350 degrees.

Place peppers over a hot grill, gas burner or under a broiler and char all over — about 10 minutes. Turn regularly to ensure the peppers are completely blackened. When done, place peppers in a large mixing bowl and cover with foil or cling wrap and let them sit for about 20 minutes until cool enough to handle. When cooled, peel the skin off of the peppers.

While peppers are cooling, heat olive oil in a large skillet over medium heat. Sauté onion pieces until translucent — about 5 minutes. Add diced sweet potato and cook until tender — about 15 minutes. Add garlic, corn, beans, ground cumin, dried oregano, chili powder, salt, pepper and cook until heated through — about 5 minutes. Take off heat and pour into a large mixing bowl.

Reserve about 6 tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.

Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese. Bake for 10 – 15 minutes or until the filling is heated through and the cheese is melted.


This Gluten Free Mexican Dinner Party Menu Part 3 – Grilled Chili Relleno Recipe serves 6

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Categories:    Main Dishes

{ 15 comments… read them below or add one }

Peter G September 25, 2008 at 3:25 pm

I much prefer your version Carol…and as you said it’s a much healthier one! Beautiful!


Jeanine September 26, 2008 at 6:40 am

Wow, these look fantastic! Definitely something I’d like to try. Since going GF, I really enjoy mexican food, since it’s based more on corn than wheat.


bee September 26, 2008 at 1:40 pm

i always order this when i’m eating mexican. i’m gonna get some this weekend. beautiful pic.


Grace September 27, 2008 at 6:24 am

stuffed peppers are a personal favorite, but i have never, never had one that looked and sounded as appetizing as yours. bravo! :)


Nick September 27, 2008 at 10:19 am

As much as I love mexican food, I’ve never had a chili relleno. I’ve always thought them to be pretty boring, just stuffed with cheese. Yours sound a ton better. It’s time to make them.


anudivya September 29, 2008 at 8:29 pm

Anaheims are my new found fav. these days. I keep adding them to anything but desserts!
Nice dish!


Deanna S. September 29, 2008 at 11:30 pm

You are brilliant! I would have never tried this on the grill. I love your whole Mexican theme and am amazed at the gluten free factor. Okay, so honestly, I am waiting on the FLAN. Yum!


madeline September 30, 2008 at 8:48 am

you must be a culinary artist.. the way these dishes are set together they almost look to perfect to eat. i say “almost” because they look too good NOT to eat! so happy to see that you’re still blogging away and photographing away and creating incredible menus!


taste memory October 3, 2008 at 6:13 am

yum! mexican flavors I just adore/and looks so cute stuffed in a pocket like. beautiful photo as always….


StickyGooeyCreamyChewy October 4, 2008 at 9:31 am

This is a definite keeper! Mr. SGCC loves chili rellenos, and I hate to fry! Now, everyone can be happy!


[email protected] Flanboyant Eats October 6, 2008 at 8:10 pm

friend, this is utter goodness right here! i love love stuffed peppers! I I’m so disappointed I smuggled 3 poblano peppers from Jalisco and then didn’t do anything with them! Major drats! Great pic!!


HoneyB October 8, 2008 at 12:26 pm

I want this!


glutenfreeforgood October 8, 2008 at 4:49 pm

Oh my gosh, does that grilled pepper ever look good! Beautiful photo as well! My mouth is watering just looking at it. I guess I must try it. :-)


pattim September 9, 2013 at 6:08 am

Very good. I did have a lot of stuffing left over even though I used 8 good size poblanos, but it won’t go to waste. Mixed some in with leftover rice and some with extra cheese in an omelet. Definitely plan to make this again.


CarolKicinski September 10, 2013 at 2:12 pm

Glad you liked it! I just made these the other day – I love this recipe. Thanks for stopping in!


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