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Gluten Free Chile Rellenos With Arla Dofino Cheese and Hatch Roasted Green Chiles

Karen · 23 Comments

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I received product from Arla Dofino Cheese in exchange for this post. All opinions and the recipe are mine.

Arla Dophino
Arla Dofino

Since I had a bunch of those delicious Hatch Roasted Green Chiles left over and already thawed out, I was trying to figure out what to do with them. I certainly did not want them to spoil, they were too good to have to throw away! So, when I received my coupons from Arla Dofino to try some of their cheese, I decided to get some Creamy Havarti and use it to make some home made chile rellenos.

Gluten Free Cheese & Beef Hatch Roasted Green Chile Rellenos
Gluten Free Cheese & Beef Hatch Roasted Green Chile Rellenos

Now, I have never made a home made chile relleno before. I have never even eaten one in a restaurant, even though we lived in south Texas for two and a half years, and traveled extensively in the southwest United States for about five years. My husband is a big fan of them, though, so I took to the internet to search for a gluten free recipe to use. I found many, and modified a version of them to use the ingredients I had on hand. I think that my version with seasoned ground beef, Arla Dofino Creamy Harvarti Cheese, and my Hatch Roasted Green Chiles turned out suitable for serving to an Aztec King.

The meat stuffing
The meat stuffing

I started out with cooking up the beef stuffing. For this recipe, which made 6 medium sized Chile Rellenos, I used a half pound of ground beef, some garlic, chipotle pepper, and cumin. I cooked the meat until it was well browned, and poured off the grease.

The fluffy egg white batter.
The fluffy egg white batter.

While the meat was cooking, I mixed up the batter. I used my stand mixer to beat the egg whites until they formed very stiff peaks. Then, I added some Glutino Baking Flour Mix into the yolks, and folded that into the egg whites. This made a very light batter that stuck to the chiles like glue.

The chiles ready to stuff
The chiles ready to stuff

You have to be careful while you are stuffing the chiles, because they will tear and make a mess. Be sure to have your cooking oil heating in the pan before you get started assembling the chile rellenos. You need to put them in hot oil as soon as they are coated with the batter.

Cut the cheese into strips about 1/4 inch thick.
Cut the cheese into strips about 1/4 inch thick.

To assemble, I put a couple of tablespoons of the beef stuffing in first, then added a “log” of cheese on top of that. I carefully pulled the sides of the chile together to close it up over the filling. As soon as I had it closed up, I plunged the whole thing into the bowl of batter, covering the whole thing, then immediately into the frying pan.

They smelled so good while cooking!
They smelled so good while cooking!

Cook the stuffed peppers in  hot oil until browned on one side, then flip over and cook until the other side is browned. When you remove them from the oil, place them on paper towels to drain before serving.

Ahhhh! they turned out perfect!
Ahhhh! they turned out perfect!

Gluten Free Chile Rellenos with Arla Dofino Creamy Harvarti Cheese and Hatch Roasted Green Chiles

1/2 pound ground beef

1-2 garlic cloves

1/2 teaspoon Chipotle chili powder

1/2 teaspoon cumin

1 teaspoon salt

4 ounces Arla Dofino Creamy Harvarti Cheese

3 eggs

2 tablespoons Glutino Gluten Free Baking Mix

6 Hatch Roasted Green Chiles

1 inch of cooking oil in hot skillet

Place the ground beef, minced garlic, Chipotle powder, cumin and salt in a medium skillet. Cook, stirring frequently, until meat is browned well. Drain off grease from pan, set aside.

Separate two eggs, placing two egg whites in mixer bowl. Add 1/2 teaspoon salt. Beat on high speed until egg whites form stiff peaks.  Place the two egg yolks and one whole egg in a small bowl. Add the Glutino Gluten Free Baking Mix, and stir until well blended. Fold into egg whites. Set aside.

Add cooking oil to about a 1 inch depth in a large skillet. Let it heat up while you get ready to stuff the peppers.

Carefully open up one chile, put in a tablespoon or two of the ground beef mixture. Add one of the cheese strips on top of the beef. Carefully pull the sides of the chile together. Dunk the stuffed chile into the batter, making sure it is covered completely. Immediately place the stuffed, battered chile into the hot oil. Repeat until all of the chiles are in the skillet.

Cook until golden brown on the first side. Flip them over, and cook until the second side is browned. Removed from oil, and place on paper towels to drain until served. This makes 6 chile rellenos.

Gluten Free Cheese & Beef Hatch Roasted Green Chile Rellenos
Gluten Free Cheese & Beef Hatch Roasted Green Chile Rellenos

I served these with black beans that were simmered with the left over ground beef stuffing. My husband loved them!

[egg id=”11″]

 

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Comments

  1. Alison says

    July 18, 2014 at 11:00 am

    Looks delicious Karen!

    Reply
  2. Alison says

    July 18, 2014 at 11:13 am

    This looks like an amazing recipe! Thank you so much for sharing it with the world.

    Reply
  3. Rachel @RunningRachel says

    July 18, 2014 at 12:57 pm

    What an interesting recipe! Thank you for sharing.

    Reply
  4. Tiffany Nielson Snedaker says

    July 18, 2014 at 1:35 pm

    I’ve never actually made chile rellenos, just ordered them when we ate out. I’d love to try them at home!

    Reply
  5. Kayla says

    July 18, 2014 at 2:31 pm

    Yum! Totally restaurant worthy. Thanks for sharing!

    Reply
  6. Liz Mays says

    July 18, 2014 at 2:53 pm

    I think this would be a hit at my house. Between the cheese and the chiles, we’ve got a winner.

    Reply
  7. Katie | Dixieland Sweets says

    July 18, 2014 at 3:09 pm

    Yum yum yum!! And I LOVE Havarti cheese!!!

    Reply
  8. Chelle @ Oh Just Stop Already says

    July 18, 2014 at 4:26 pm

    Oh my I’m drooling. Going to have to give these a whirl on a cheat night.

    Reply
  9. valmg @ From Val's Kitchen says

    July 18, 2014 at 9:45 pm

    These look pretty simple to make. I bet my hubby would absolutely love them!

    Reply
  10. Sarah Marturano says

    July 18, 2014 at 10:00 pm

    These look great. Chile Rellenos are one of my favorites.

    Reply
  11. Not So Average Mama says

    July 18, 2014 at 11:32 pm

    Sounds really good!

    Reply
  12. Jennifer W. says

    July 19, 2014 at 12:12 am

    Chile Rellenos is such a great recipe and these look good!

    Reply
  13. Lisa @ Crazy Adventures in Parenting says

    July 19, 2014 at 2:13 am

    This looks SO SO good!

    Reply
  14. Lisa McCrory Johnston says

    July 19, 2014 at 2:09 pm

    Karen, that looks so good! Chile Rellenos are one of my all time favorite foods! <3

    Reply
  15. Shell Feis (@NotQuiteSusie) says

    July 20, 2014 at 3:56 am

    Oh those look so good! I’ve never heard of anything like this.

    Reply
  16. Jen - Life With Levi says

    July 21, 2014 at 8:55 am

    I don’t like spicy food, but I bet the other half would love this.

    Reply
  17. Notorious Spinks says

    August 27, 2014 at 6:09 pm

    I will have to try this brand of cheese out. I love me some cheese.

    Reply
  18. Sandy Cain says

    October 25, 2014 at 8:41 am

    I am DEFINITELY going to prepare this! Anything with cheese, especially Havarti, has my name on it. Pinned and ready to shop – thanks!

    Reply
  19. ellen beck says

    December 2, 2014 at 12:53 am

    This looks really good and our family loves cheese dishes we have to be a bit careful of sodium and cholesterol but this looks like it would be good.

    Reply
  20. ellen beck says

    December 5, 2014 at 11:28 pm

    These look really good and I tried them and had to cut back on the chilis and the cheese but it turned out well and we will likley try it agin!

    Reply
  21. ellen beck says

    December 8, 2014 at 11:43 pm

    I would like to have some of these right now they look delicious.

    Reply
  22. Julie Wood says

    January 15, 2015 at 9:00 am

    These look yummy! I want to make these and see how they turn out and have them with my Mexican taco salad! Thanks for the recipe!

    Reply
  23. slehan says

    January 21, 2015 at 10:36 pm

    I love these. I order them when ever I can. This recipe is great.

    Reply

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