Gluten Free Chile Relleno Recipe

Using kitchen scissors or a knife, slice each chile pepper open but leave it attached near the narrow, about 1/2-inch uncut. Remove any seeds. Lay on a plate lined with a couple layers of paper towels to dry.

In a shallow bowl, place the brown rice flour and lay one stuffed pepper at a time on top. Then, sprinkle the top with flour; set aside.

In a medium-size bowl, whisk together the egg yolks and baking powder; set aside until foamy, about 3 minutes.

Beat the egg whites with a dash or two of salt until stiff peaks form. 

Fold into the egg yolk mixture (that should look like stiff yellow egg whites by now), one third at a time until no streaks or lumps of white remain.

Transfer to a plate lined with 4 - 5 layers of paper towels to allow the grease to drain. Serve as is or topped with enchilada sauce or your favorite tomato-based sauce. You can also melt cheese on the top as would enchiladas.

If you only use one can of chiles to make three chile rellenos and you have leftover flour and egg mixture, just toss in 1/4 cup or more of shredded cheese and mix the three together. Then, scoop into the hot oil and fry 2 minutes on each side to make cheese and egg fritters.