Hatch Chile Rellenos

Here’s a classic Hatch Chile Rellenos recipe—crispy outside, melty inside, and full of flavor 🌶️🧀

Hatch Chile Rellenos

Ingredients

• 6–8 Hatch green chiles

• 1½–2 cups cheese (Oaxaca, Monterey Jack, or mozzarella)

• 3 eggs, separated

• 2 tbsp all-purpose flour (plus extra for dredging)

• Oil for frying

• Salt

Step 1: Roast & Peel the Chiles

1. Roast chiles over a flame, grill, or broiler until blistered on all sides.

2. Place in a covered bowl or bag for 10 minutes (to steam).

3. Peel off skins gently.

4. Make a small slit and remove seeds (keep stems if possible).

Step 2: Stuff the Chiles

• Fill each chile with cheese.

• Lightly dust the outside with flour (helps batter stick).

Step 3: Make the Batter

1. Beat egg whites until stiff peaks form.

2. In another bowl, lightly beat yolks with 2 tbsp flour and a pinch of salt.

3. Gently fold yolks into the whites.

Step 4: Fry

1. Heat oil (medium heat).

2. Dip stuffed chiles into batter.

3. Fry until golden brown, turning carefully.

4. Drain on paper towels.

Optional: Simple Tomato Sauce (Traditional)

• Blend: tomatoes, onion, garlic, salt

• Simmer 10–15 minutes

• Spoon over chiles before serving

Tips

• Hatch chiles can be mild or hot—taste before cooking.

• Don’t overfill or they may burst.

• Serve with rice, beans, or tortillas.

If you want:

• Baked (not fried) version

• Meat-filled rellenos

• Extra-crispy batter trick

• Quick shortcut version