AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins
 2 lbs ground beef
 ¼ tsp thyme
 ¼ tsp bay leaf
 12 Anaheim chili peppers
 1012 egg whites
 1 ½ tbsp salt
 pepper
 11 oz can green enchilada sauce
 2 ½ cups Mexican-style cheese blend, grated
1

Preheat oven to 350°.

2

In a large skillet, brown ground beef. Add thyme and bay leaf. Salt and pepper to taste. Remove from heat and drain fat.

3

Deep-fry the chili peppers in hot oil until the skins begin to peel off. Place immediately into ice water and slowly peel the rest of the skin off the pepper while it is still submerged. Remove from ice water and place aside.

4

In a large mixing bowl, whip egg whites until they stand in soft peaks. Fold in 2 tablespoons of the flour, 1 ½ tablespoons salt, and ¼ teaspoon pepper.

5

Place remaining flour in a shallow pan. Dry off the peppers, then roll them in the flour until completely covered.

6

Dip peppers into the egg-white mixture and fry in hot oil until golden brown. Place on paper towels to remove any excess oil, then place them on a 13x18” pan. Cut the peppers open lengthwise. Stuff each pepper with ground beef. Pour enchilada sauce on top of peppers, then cover with grated cheese.

7

Bake for 15 minutes or until cheese is melted.

8

Serve with chips, rice, or beans.

Ingredients

 2 lbs ground beef
 ¼ tsp thyme
 ¼ tsp bay leaf
 12 Anaheim chili peppers
 1012 egg whites
 1 ½ tbsp salt
 pepper
 11 oz can green enchilada sauce
 2 ½ cups Mexican-style cheese blend, grated

Directions

1

Preheat oven to 350°.

2

In a large skillet, brown ground beef. Add thyme and bay leaf. Salt and pepper to taste. Remove from heat and drain fat.

3

Deep-fry the chili peppers in hot oil until the skins begin to peel off. Place immediately into ice water and slowly peel the rest of the skin off the pepper while it is still submerged. Remove from ice water and place aside.

4

In a large mixing bowl, whip egg whites until they stand in soft peaks. Fold in 2 tablespoons of the flour, 1 ½ tablespoons salt, and ¼ teaspoon pepper.

5

Place remaining flour in a shallow pan. Dry off the peppers, then roll them in the flour until completely covered.

6

Dip peppers into the egg-white mixture and fry in hot oil until golden brown. Place on paper towels to remove any excess oil, then place them on a 13x18” pan. Cut the peppers open lengthwise. Stuff each pepper with ground beef. Pour enchilada sauce on top of peppers, then cover with grated cheese.

7

Bake for 15 minutes or until cheese is melted.

8

Serve with chips, rice, or beans.

Gluten Free Chiles Rellenos