Gluten Free and Vegetarian Chile Rellenos

Chile rellenos is so delicious but it can be a serious guilty pleasure. However, it doesn’t have to be a gut bomb! Try my gluten free and vegetarian chile rellenos which are super delicious and won’t leave you feeling over stuffed or in a food coma.

I swear, I lost a good part of a day in Mexico after eating some delicious chile rellenos that left me stuffed and needing nap. My version is lightened up and dare I say nearly healthy! My version will keep you going, even through an afternoon slump!

I am a big fan of stuffed peppers and really, that’s what a chile relleno is. Usually it is breaded, fried, and stuffed with cheese. My gluten free and vegetarian chile rellenos are oven baked to perfection, swimming in a delicious ranchero sauce and stuffed with a cheesy mixture that won’t leave you missing any of the minced meat or extra cheese. In fact, you could even add some refried beans to this dish to give it more of punch, or just enjoy it in it’s cheesy goodness.

Serves 4

Cocktail Pairing Suggestion:

Try this with a spicy margarita and use any extra jalapenos to top the chiles rellenos for some extra bite and spice!

Ingredients:

8 Poblano peppers

2 cups of ranchero sauce

2 cups of shredded mozzarella

1/2 cup of each – yogurt, sour cream, and cream cheese

For the pretty: cilantro, jalapenos, and avocado

Instructions:

1. Preheat the over 400F. Wash the poblano peppers and make a slit in the center of each pepper length wise.
2. In an oiled baking sheet, add poblanos and top with salt, pepper, and drizzle of olive oil. Bake for 15 minutes.
3. Meanwhile, make the filling for the peppers by combining 1/2 cup of each yogurt, sour cream, cream cheese, and mozzarella together with plenty of salt and pepper.
4. Remove the peppers from the oven and allow to slightly cool until you are able to handle them. Fill each pepper with the cheese mixture. Cover the peppers with the ranchero sauce and then top with t he remaining mozzarella cheese and sliced jalapenos (optional). Bake for another 20 minutes.
5. Remove the peppers from the oven and garnish with cilantro. Serve with sliced avocado.