Chili Rellenos

Make authentic chili rellenos without lectins. Peel and seed the peppers, then I'll show you my secret to crispy-outside, fluffy-inside fry batter. Get the recipe!


Chili rellenos, with their crispy golden-fried batter and melty cheese inside, are a treat. But, peppers aren't on Dr. Gundry's YES list. But, in reality, you can absolutely enjoy chili rellenos as long as you prepare the peppers correctly and use the right cheeses and fry batter. I'll show you how. Keep reading for the recipe.


Riddle me this? What does the Lectin Free Gourmet say when her dear friend presents her with a giant bag of Anaheim peppers from her garden? I said, "THANK YOU!" And then I made chili rellenos.


If you're reintroducing peppers into your lectin-light plan, be sure to remove the skins and seeds. To do this, blister the peppers under a hot broiler for about 30 seconds. The skins will turn bubbly and black. Don't mind the screaming, they can't feel a thing. Once you achieve this blistered look all over, let the peppers cool a bit before handling. Then trim off the tops and pull out the stems. Often the seeds will come right with them. Remove any stragglers. Then, you can easily peel off the skins in large pieces from top to tip.


Be sure to use a compliant cheese, like goat cheddar or Parmigiano-Reggiano for the stuffing. I love real Swiss AOP Gruyere, too. Blend all three or even choose your favorite plant-based cheese. Daiya and Kite Hill are good options and are close enough to being Plant Paradox compliant.


Finally, the fry batter requires eggs. So have omega-3 or eggs from pasture-raised chickens unless you have your own backyard hens fed a 100% lectin-free diet like I do. Then, of course, use those. This chili rellenos batter also doubles as a delicious tempura batter. See my recipe for tempura mushrooms.


Okay, let's make chili rellenos. Factor 2-3 pepper per person and adjust recipe accordingly.


The Recipe


LFG Chili Rellenos

6 Large Fresh Anaheim Peppers (peeled and seeded)

4 Tablespoons Cassava Flour

1/2 teaspoon Salt

1/2 teaspoon Pepper

2 oz Grated Goat Cheddar (or favorite compliant cheese)

2 Large Pastured or Omega-3 Eggs

1/4 teaspoon Cream of Tartar

Pure Olive Oil or Rice Bran Oil for frying


Step 1: Stuff the Peppers

Stuff as much grated cheese into each pepper as you can without ripping the pepper open.


Step 2: Dredge the Peppers

In a medium bowl, add cassava flour and seasonings. Mix well. Dredge each stuffed pepper to coat well. Set aside on a plate and have ready for step 4.


Step 3: Batter the Peppers

Again, they won't feel a thing. In two deep bowls, separate the eggs. Whites in one bowl, yolks in the other. Add the cream of tartar to the whites. With an electric hand mixer, whip the white to stiff peaks. Next, whip the yolks to a frothy, lemony yellow. The yolks should double in volume and look creamy. Next, scrape the yolks into the center of the whipped egg whites. Carefully fold the yolks into the whites by gently placing a rubber scraper into the center and down to the bottom of the bowl, then pulling to the side of the bowl and up and out without deflating the air in the whites. Turn the bowl one-quarter turn and repeat cutting into the center, down to the bottom then pull up and out. Do this four times all the way around the bowl until you have successfully folded in the yolks and have a light and fluffy pale yellow batter.


Step 4: Fry the Peppers

In a large deep skillet, heat a 1/2-inch depth of oil over medium heat. I used about 1/2 cup oil in my Le Creuset enameled cast iron skillet. One at a time, dip the stuffed, dredged peppers into the egg batter, then place gently into the hot oil. Repeat until all the peppers are in the pan. After about three minutes on one side, flip the peppers to cook the other side. The fried batter should look crispy and golden brown. Remove the fully-fried peppers and set on a plate lined with a paper towel.


That's it! How easy is it to make authentic chili rellenos? So easy! Plate these with a big green salad with lots of avocado and drizzled with olive oil and lime juice. Chili rellenos pair lovely with a nice, barrel-aged tequila anejo for sipping.


ENJOY!