Satisfying your craving for amazing Mexican dishes should not require a run in with the Gluten Border Patrol!
By using one of our great choices, in gluten free flour, it is simple to create many of the dishes you are lusting after!
Try my Shrimp and Lime filled Chili Rellenos. They take some time, but aren’t difficult.
2 Poblano peppers per person, or one, for smaller appetites
Sweet shrimp, peeled
Fresh Lime
Chevre
White or Brown Rice, prepared
Cilantro, chopped
Green Onion, minced
Shallot, minced
Garlic, minced
Organic tomato sauce
Olive oil
Cumin
Coriander
Cayenne or other favorite powdered chili
Salt and Pepper
Egg
Gluten free flour: I prefer Redmill 1 to 1 baking flour
The Peppers:
Using the broiler or over a gas flame, burn the skin of the poblano peppers. Wrap in paper towel or a paper bag to steam the skins loose. When cool, remove all of the skin. Remove the top and seeds. The peppers can be fragile, so do so gently. If one splits, don’t fret, toothpicks can work magic. Place the opened, prepped peppers on waxed paper and set aside.
The Sauce:
Place olive oil and shallot in a sauce pan. When wilted, add garlic, ground cumin and coriander. When done, add the tomato sauce, cayenne, salt and pepper. Once warmed through, add the juice from half a lime and simmer. Keep an eye on the liquid level. You may need to add a few tablespoons of water.
The Filling:
If shrimp are frozen, thaw under cold running water, then mix together the shrimp, some of the chevre, a few tablespoons of prepared rice, chopped cilantro, lime zest, juice from the other half of the lime, salt and pepper.
To Stuff the Peppers:
Place the shrimp filling on the roasted, opened pepper. Wrap the cut sides around the filling and secure with a toothpick. If you have additional splits in the pepper, secure those, as well. Once you have filled all the peppers, prepare them for frying. Beat the eggs in a bowl large enough to hold a pepper, too. Add a tablespoon, or two of cold water and mix. Place some gluten free flour in another, equally sized bowl. Dip each pepper in, first the egg, then the flour and set on a plate or waxed paper. Once you have coated all the peppers, heat some olive oil in a stout bottomed pan. When hot, carefully place one or more peppers in the oil and cook each side until lightly browned. Set aside to cool. When all the peppers are browned, carefully remove all the toothpicks. They should stay together nicely.
To put the dish together:
Ladle some of the sauce into the bottom of a baking dish. Place the browned peppers neatly on top of the sauce. Put the rest of the sauce across the peppers and garnish with the remainder of the chevre. Pop into a 350 degree oven. Cook for about 45 minutes, or until bubbly and the cheese is lightly browned.
The side dish:
Mix warm prepared rice with chopped cilantro, green onion, melted butter or olive oil and desired seasoning. Place rice on the plate and top with one or two of the finished rellenos.
Serve to family and friends. You have no reason to tell them they are gluten free. They will never know! In fact, they will probably suggest you open a Mexican restaurant! Enjoy! Chef Celinda
