Gluten-Free Chile Relleno Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 whole rotisserie chicken (rub olive oil and seasoning, cook 1.5 hours at 425 degrees)
  • 8 long green chiles
  • 8-oz package of Cotija cheese
  • 18 eggs
  • 1 cup of gluten-free Organic Brown Rice Flour
  • 1 teaspoon of baking powder
  • 3 tablespoons of cream of tarter
  • 1 bag of shredded pepper jack cheese
  • salt to taste
  1. Preheat broiler.
  2. Wash chiles.
  3. Lay chiles on baking sheet close to broiler.
  4. Broil chiles for five minutes then flip over and broil the other side for five minutes.
  5. Once the chiles are completely broiled, take baking sheet out and set on cooling rack.
  6. Preheat oven to 375 degrees.
  7. With a knife, slice Cotija cheese in long thin slices (8 slices, 1 per chile).
  8. Take rotisserie chicken and shred it.
  9. After the chiles have cooled, peel the skin off, leaving on the stem ends.
  10. With a knife, slit the long green chiles lengthwise and rinse out seeds carefully.
  11. On another baking sheet, lay out chiles and spread open the slit carefully.
  12. Stuff chiles with Cotija cheese and shredded chicken.
  13. Place the eight stuffed chiles in individual quiche dishes.
  14. With a mixer and large mixing bowl, mix together flour, baking powder, cream of tartar, eggs, and salt.
  15. Pour mixture over chiles in quiche dishes. Leave chile stems exposed, and sprinkle with pepper jack cheese.
  16. Place Chile Relleno Casseroles on the baking sheetCooking Directions
  17. Place baking sheet in oven, and bake until the top starts to brown. Make sure that the egg mixture is still soft then bake 30-40 minutes, depending on oven.
Recipe by Model Behaviors at