Baked Chicken Chiles Rellenos

Gluten and dairy free chile rellenos

I’ve recreated this classic recipe, minus the gluten and dairy.

Not eating gluten or dairy? No worries. This recipe is for you.

I went out on a limb when I attempted to create a recipe for Baked Chicken Chiles Rellenos that was gluten, grain, dairy and soy free. Oh wow, it paid off. B says that this is one of the top 2 recipes I’ve ever made. So with that rave review, I’m sure you’ll want to try this one for yourself!

To replace the ooey, gooey white cheese that’s typically melted into the center of Chiles Rellenos, I came up with a cashew spread that’s creamy and savory. It’s super easy to make, just throw all those ingredients into your high speed blender or food processor. And to replace the corn  meal coating, I’ve used a combination of coconut flour, almond flour and nutritional yeast.

Hope you and your family enjoy this dish as much as we did!

Baked Chicken Chiles Rellenos
A Recipe by Diana Keuilian
4.5 from 2 reviews

Serves 12

For the Dairy-free cheese spread:
For the Rellenos:

  1. Preheat the oven to 375 degrees F. Lightly grease a casserole pan with olive oil.
  2. Discard the cashew soaking water. Combine all of the cheese spread ingredients into a high speed blender. Mix until completely smooth. Set aside.
  3. Rinse the chicken and pat dry. Place between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about ⅛ inch thick. Repeat with remaining chicken breast halves.
  4. In a shallow bowl combine the coconut flour, almond flour, nutritional yeast and paprika. In another shallow bowl place the egg and water, beat lightly to combine.
  5. For each roll, place a chile pepper half on a chicken piece near the edge, smear with ⅙ of the cheese spread, sprinkle with cilantro and a dash of pepper. Fold in sides, roll up starting from the edge with the chile pepper. Secure with a toothpick.
  6. Dip each chicken roll in the egg mixture and then the flour mixture. Place rolls, seam side down, in prepared baking dish.
  7. Bake, uncovered, for 25-30 minutes, until the chicken is no longer pink. Remove the toothpicks. Heat the salsa, pour over the rolls and serve. Enjoy!

Calories: 209     Fat: 12     Carbohydrates: 8     Sodium: 223     Fiber: 3     Protein: 15    


Best recipe for gluten and dairy free chicken chile rellenos

Serve over Mexican style cauliflower rice — bon appetit!


  • Brandi W. January 10, 2014 at 6:35 am

    I was skeptical about this recipe, as I was making it for the first time tonight; it took quite a bit of time to get it all together and my roles were a bit messy looking. However, all that time and energy paid off, they were delicious. The cashew “cheese” spread was so good, I ate the bit I had left right out of my food processor….yum. Also, I had never cooked or even tasted nutritional yeast until this recipe and I’m hooked. Thank you for listing your ingredients and gadgets on the site, it’s so helpful to be able to order from Amazon right here. I spend several hours a week on your site reading recipes and watching videos. Thank you.

    • Diana January 10, 2014 at 5:19 pm

      Thanks so much for your feedback, Brandi! So glad you’re enjoying the recipes 🙂

      • Brandi January 29, 2014 at 3:00 pm

        My Pleasure. One more update on this recipe. I made it again but insted of pounding the chicken and making roles, I butterflied them and stuffed the ingredients inside the breast; so its now Stuffed Chicken Chiles Rellenos; it was every bit as good as the roles with less prep time. We eat dairy products and a bit of organic shredded sharp cheddar on top of the chicken breast broiled was a nice addition. This is becoming a weekly request from my husband. Thank you!

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