CHILE RELLENOS
If you've ever wanted to learn how to make delicious Chile Rellenos using Hatch green chile, then you've come to the right place. This is an easy recipe, with step-by-step instructions for perfect rellenos every time. I grew up in southern New Mexico, and we're known not just for our chile, but our chile rellenos.
Materials
- 6 Hatch Green Chile Roasted & Peeled, with stems left on
- 6 Eggs One egg per chile
- Cheese Cheddar, Muenster, or Monterrey jack, Cut in thick slice
- Onion Finely Chopped
- 1 1/2 cup All Purpose Flour
- 1/4 tsp. Salt
- 1 tsp. Olive/Vegetable Oil
Instructions
- Cut a 2-inch slit from the upper to the middle section of each chile pod. Try to remove as many of the seeds as you can while keeping that opening as small as possible.
- Carefully fill each chile with cheese and onion through that opening.
- Once all your chiles are filled, you can make the batter.
- Separate your eggs, put the egg whites in a large mixing bowl, and set aside the yolks in a smaller bowl.
- Use a mixer to beat the egg whites until they peak.
- Then add 1/4 teaspoon salt and 2 Tablespoons flour to the egg yolks that are in the smaller bowl. (If you're making more than six Rellenos, you'll want to up that amount.)
- Whisk that yolk mixture together. It will form a thick yellow paste.
- Then add it to your egg whites and mix well to make your batter.
- Now put about a cup of flour in a shallow dish. It’s helpful if you place the stuffed chiles, the flour, and the batter next to your stove, forming an assembly line.
- Heat up a large frying pan, with just a little bit of olive or vegetable oil to coat the bottom.
- Once the pan is hot, take a stuffed chile and dip it first in the flour, then dip it in the egg batter, making sure it's covered on all sides.
- Then carefully place it in the frying pan. Cook on one side and then flip it over until both sides are golden brown. Serve immediately and enjoy!
Video
Notes
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