Gluten-Free Blue Corn Crepe Chile Rellenos
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 cup soy flour
1 cup blue cornmeal
¼ cup sugar
½ tsp salt
3 large eggs, lightly beaten
2 cups gluten-free almond milk
Chiles:8 oz. Jack cheese (approximate)
In a large bowl, whisk together the dry ingredients. In a separate bowl, lightly beat the eggs. Add the eggs to the dry ingredients and mix. Mixture will be lumpy. Add the milk alittle at a time until batter is smooth. Cover and chill batter in refrigerator for at least 30 minutes.
Heat a 8-9 inch non-stick skillet over medium heat. Allow the skillet to fully heat. Spray the skillet with nonstick cooking spray. Lift the skillet from the heat and hold in one hand. As you pour in ¼ cup batter, turn the skillet so that batter spreads and coats the bottom of the pan. Allow the top of the crepe to become almost dry and edges to brown lightly. Gently flip the crepe and cook for about a minute more. Repeat with remaining batter. This recipe makes a lot of crepes, so you can practice the twirling of the pan if you’ve never made crepes before and there will still be plenty for your meal. Any extras will keep for a few days in the fridge. Serve them with butter and jam or berries for breakfast.
If you’re using fresh Anaheim chiles, there are several ways to roast them:
barbecue grill: place them over a medium fire, turning occasionally until skin is bubbly and blackened. Gas burner: hold chile over the flame of a gas burner using tongs or a fork and turning until skin is bubbly and blackened.
Broiler: place chiles on a baking sheet beneath the oven broiler. Broil until skin is bubbly and blackened. Turn chiles over and broil other side.
Regardless of your roasting method, immediately place the roasted chiles in a brown paper bag and close the bag, or in a glass bowl covered with a damp towel and let them cool. The steam created by the cooling will help the chile skins remove easily.
Preheat oven to 350˚. Gently slice open one side of each chile. If you’re worried about them being too spicy, remove the bulk of the seeds (especially those at the top) and gently cut out the veins. Slice the cheese into enough slices to stuff all the chiles, reserving a little to shred and use as a garnish. Place cheese inside each chile and close the chile around it. I usually cut slices about 3 inches long by ¼ inch thick and place two pieces of cheese inside each chile. It will get melted, so do whatever will work best for you. Place each chile on a crepe and roll. Place crepes seam-side down in a 9×13 inch baking pan. Heat in the oven for about 10 minutes or until cheese is melted.
From buriedcarrots.com Serve with rice, beans and salsa. I use a tangy tomatillo salsa that adds a nice amount of moisture and interesting flavor contrast. Garnish with toppings of your choice: shredded cheese, cilantro, fresh tomatoes, avocados