Gluten Free/ Dairy Free Italian Chile Relleno

Chile Rellenos are one of my favorite Mexican dishes. But being gluten intolerant and lactose intolerant makes it rather difficult to be able to eat them. I thought I would come up with a way to make them so I can eat them and also have them be lighter and healthier.  These aren’t your traditional batter fried cheesy chile rellenos. This filling is a little different. (My family and friends who read this will understand.)

I actually made the chile relleno filling an Italian filling. Growing up in an Italian home, my mom turned everything into an an Italian dish. It used to bother me because I thought it didn’t taste quite authentic, but now I’ve embraced my mom’s inventive side, plus it’s all the rage now.  People are mixing flavors and dishes all the time now and it’s called “fusion.”

I first heard of fusion food about 7 years ago living in Southern California. Mu husband told me about this guy who made Korean style tacos. He had a food truck that he parked and sold out of throughout L.A. This was when food trucks were just becoming a thing. I thought, wow sounds interesting. We need to try these tacos. and guess what? Holy moly! The variety and depth of flavor in these tacos was incredible! I became a fan of “fusion.” I began to see it more and more and realize more and more that mom was on to something in the 80s.  Combining foods from different cultures can be tricky, but if done carefully can be heavenly. So there you have it, my version of fusion Chile rellenos.  I know you’re going to love them!


I created a fusion chile relleno recipe. Mexican on the outside and Italian on the inside. Sauteeing the red bell pepper, garlic,  and the onion creates a robust and rich flavor with a little sweetness and complements the spiciness of the pasilla pepper.


Gluten Free Chile Relleno


  • 5 pasilla chilies
  • 2 eggs, beaten
  • 1 red bell pepper, finely diced
  • 1 yellow onion, finely diced
  • 10 beef meatballs( make your own, store bought, or leftovers)
  • salt and pepper
  • 2 garlic cloves, minced
  • pinch of oregano
Set chilies over flame and completely char outside. Set aside to cool.
Peel chilies and slice open one side and discard seeds,
Heat pan with 1 TBL of olive oil and sautee onion, bell pepper, and garlic cloves. Add oregano.
Chop meatballs and place in pan and combine with veggie mixture.
Stuff peppers with mixture.
Beat eggs and dip chilies in beaten eggs.
Fry stuffed chilies in 2 Tbl olive oil. (they only take a couple of minutes to cook)
As soon as egg is set flip to other side and cook an additional one to two minutes.

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