Gluten-Free Mexican Chile Relleno Appetizers

Ingredients:

4 large poblano peppers
1 cup shredded gluten-free Monterey Jack cheese
1 cup shredded gluten-free cheddar cheese
2 large eggs, separated
1/2 cup gluten-free all-purpose flour
1 cup gluten-free tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the poblano peppers on the prepared baking sheet and roast them in the oven for about 20 minutes, turning them occasionally, until the skins are blistered and charred.

Remove the peppers from the oven and place them in a paper bag or a covered bowl for about 10 minutes. This will make it easier to peel off the skins. Once cooled, peel, seed, and gently rinse the peppers under cold water.

Carefully make a lengthwise slit in each pepper and remove any remaining seeds or membranes.

In a bowl, combine the shredded gluten-free Monterey Jack and cheddar cheeses. Stuff each roasted pepper with the cheese mixture and secure the slit with toothpicks.

In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks.

Gently fold the beaten egg yolks into the egg whites to create a fluffy batter.

In a shallow dish, place the gluten-free all-purpose flour. Dip each stuffed pepper into the flour to coat evenly.

Heat vegetable oil in a large skillet over medium-high heat. Dip each floured pepper into the egg batter, ensuring they are well coated, and then carefully place them in the hot oil.

Fry the peppers until they are golden brown on all sides, turning as needed. This should take about 3-4 minutes per side.

While the peppers are frying, in a separate saucepan, heat the gluten-free tomato sauce over low heat. Season it with ground cumin, garlic powder, salt, and pepper. Simmer for a few minutes until heated through.

Once the chile rellenos are golden brown and crispy, remove them from the oil and place them on paper towels to drain any excess oil.

Serve the gluten-free chile relleno appetizers with the warm tomato sauce. Enjoy this delicious and flavorful Mexican dish!

These gluten-free chile rellenos make for a delightful appetizer with a perfect balance of mild heat and cheesy goodness.