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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