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This recipe for CHILI RELLENOS, GLUTEN FREE, by , is from The Wilke Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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6 medium Poblano Peppers
3 cups of Monterrey Jack Cheese, shredded or cubed
4 large eggs
pinch of salt
2 Tbsp Oat Fiber
Peanut Oil for Frying

To prepare your poblano pepper the first step is to place them on a baking sheet and broil them on high until the skins begin to get nice and charred. The skins will blister and become black.
It is important to flip them over carefully to do the same to the opposite side.
Once the peppers are blackened on both sides place them in a big bowl and cover it with a plate or lid.
Let the peppers sit and steam for about 10 minutes. This will help the skins peel more easily.
After the ten minutes take peppers out and gently remove the black skins from both sides of the peppers.
Next, make a cut into one side of the pepper but be careful not to cut through both sides. This cut is for removing the seeds if you want and for stuffing the cheese into.
Once you have all your peppers cleaned out, you can begin carefully stuffing your cheese into your openings in your peppers. Stuff the peppers generously but not too much or they will not close around the cheese.
Then once all the peppers are stuffed, prepare your batter by separating 4 room temperature eggs and add the egg whites to a mixing bowl.
Beat the egg whites until they reach stiff peaks. When they are stiff lower the mixer speed to the lowest setting and add in the egg yolks and a pinch or two of salt. Mix well.
At this point add in the oat fiber to the egg mixture and combine well.
Now you are ready to prepare your skillet and oil for cooking. So add about 1/2 inch of oil to a frying pan and heat the oil on medium-high. It needs to be really hot before you add your peppers. Tip: You can test your oil by dropping a small amount of the batter into the oil and if it starts cooking immediately then it is ready to go.
When you are ready to fry, carefully pick up your stuffed poblano and dip it into the egg batter and cover completely.
Carefully place the battered pepper into the hot oil and cook the chili until it is nice and brown on once side then slowly turn it over to cook on the other side.
After the pepper has browned on both sides remove the cooked pepper from the oil, drain well on a paper towel. Continue this process until all peppers are cooked.
If you are cooking several before serving, I recommend placing the cooked peppers on a baking sheet and placing them in the oven at 200 degrees until you are ready to serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Yield 6
Serving Size 1
Amount Per Serving
Calories 364
Total Fat 29g
Saturated Fat 13g
Carbohydrates 7g
Net Carbohydrates 5g
Fiber 2g
Sugar 2g
Protein 19g




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