This recipe was developed especially for my good friend and fellow foodie, Jackie. Jackie and I spend a lot of time on the hiking trail. We spend lots of time chatting it up about many subjects, but more often than not, the discussion turns to our favorie subject - food. Jackie was in search of a healthier version of chile relleno. I don't know why, but I was thinking about Kittee (of Cake Maker to the Stars) and how she is always coming up with delisious GF alternatives since she has had to cut it out. I thought it would be interesting to try a gluten free version as well.
This is a tasty version, but a word of warning for traditinalists, the rice flour gives a more powder like texture to the coating, so if you can eat gluten, feel free to substitute AP flour. This has several components and requires a bit of time if you do it all in one day. You can make the sauce and the mashed potatoes ahead of time to save yourself time on assembly day.
Porcini and Caramelized Jalapeno Chile Rellenos with Southwest Tomato Sauce
Makes 8 peppers
8 large Anaheim Chiles
Double recipes of Southwestern Fresh Tomato Sauce
1 recipe Porcini and Caramelized Jalapeno Whipped Potatoes at room temperature or slightly warmer
1 1/2 cups unsweetened soy creamer*
1 teaspoon cider vinegar
1 1/2 tablespoons corn starch
1 cup rice flour (for GF) or all purpose flour
1 cup medium ground corn meal
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1/2 teaspoon salt
* You can easily substitute soy milk here. I used creamer because I had it left over from the mashed potatoes.
Preheat oven to 350.
Roast the chile peppers. My preferred method is to use the gas grill, but this can certainly be done in a very hot oven or over a gas flame. Make sure the peppers are charred on all sides to a medium to dark brown. If you don't char them enough it will be difficult to peel them, if they are too charred, the skin will burn and dry out the peppers. Below is a good picture of how they should look when you're done charring, I might even go just a touch more. Put in bowl and cover with a towel or platic wrap for 20 minutes. This will loosen the skin and make them a breeze to peel. You will want to make a slit in the pepper and very gently and carefully remove the seeds leaving as much of the pepper intact as possible.
In a shallow, wide dish mix soy creamer and vinegar. Let curdle for about 5 minutes. Add cornstarch and mix well.
In a second shallow dish combine flour, cornmeal and the remaining dry ingredients and mix well to combine.
Set up your assembly station (see picture below) by laying out in order: whipped potatoes, roasted and peeled chiles, cornstarch slurry, breading and a 9 x 13 oiled glass baking dish.
Start by carefully stuffing chiles with about 2 -3 tablespoons of the whipped potatoes. The chiles will tear easily, so take your time on this part. The nice thing about using whipped potatoes as your filling and baking the rellenos is that they will hold together quite nicely. Now I'm going to throw yet another option at you here. If you decide you want to be a bit more sinful, use toothpicks to hold them together if you decide you want to fry 'em.
After they go for a swim you'll want to gently roll them in the flour mixture. Repeat a second time.
Place the breaded chile in the prepared baking dish. Make sure there is space around each chile for even browning. When all 8 chiles are in the pan place them and spray with canola spray. Place in the oven and bake uncovered for 20-25 minutes until heated through and golden brown.
While they are baking heat tomato sauce. To serve plate 2 chiles per serving. Smother with tomato sauce (or you can serve the sauce on the side). I recommend serving these with your favorite refried beans or whole bean side dish to add a little protein to the mix. A word of warning, these are pretty darn filling!