Make Your Chiles Rellenos Gluten-Free with Masa Harina

Chile relleno

This chile relleno recipe stays true to tradition with a subtle twist: masa harina in the batter for a hint of corn flavor and a bit of crunch. Roasted poblano peppers are stuffed with creamy queso Chihuahua, tossed in masa harina, then dipped in a light, airy egg batter enhanced with a little more masa harina before frying to golden perfection. The result is both nostalgic and new. Finished with a simple salsa roja, this dish is comforting, flavorful, and better than any restaurant version you’ll ever try!

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ALICIA |

Thank you! I am loving your masa, tortilla press, comal, and your recipes.

CAROLINE LOPEZ |

I made this recipe because I wanted to see/taste the difference between using flour vs masa. The masa gives the Chili Relleno a stronger structure and it definitely tasted like a tortilla was wrapped around the Chile Relleno. They turned out delicious.

Thanks,

Caroline

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