Authentic Hatch Chile Rellenos

Ingredients (Serves 4–6)

• 6–8 Hatch green chiles (fresh or roasted and peeled)

• 8 oz queso fresco, Monterey Jack, or Oaxaca cheese (cut into sticks)

• 3 large eggs (separated)

• 1/2 cup all-purpose flour (for dredging)

• Vegetable oil (for frying)

• Salt (to taste)

Optional: Tomato sauce for topping

Instructions

1. Roast and peel the chiles

1. Wash chiles and roast over an open flame, in the oven at 450°F, or under a broiler until the skin is charred and blistered.

2. Place roasted chiles in a plastic bag or covered bowl for 10–15 minutes to steam.

3. Peel off the skin carefully, keeping the stems intact. Avoid rinsing under water—it washes away flavor.

4. Make a small slit along the side of each chile and remove seeds if you want less heat.

2. Stuff the chiles

1. Insert a piece of cheese into each chile.

2. Close the chile gently around the cheese.

3. Prepare the batter

1. Separate the eggs.

2. Beat the egg whites with a pinch of salt until stiff peaks form.

3. Beat the yolks separately until smooth.

4. Gently fold the yolks into the egg whites—do not overmix.

4. Dredge and fry

1. Lightly dust each stuffed chile with flour.

2. Heat 1/2 inch of vegetable oil in a skillet over medium heat.

3. Dip each chile into the egg batter, then carefully place in hot oil.

4. Fry until golden brown on all sides, 2–3 minutes per side.

5. Drain on paper towels.

5. Serve

• Serve hot with a simple tomato sauce, salsa, or just as-is.

• Traditionally, Hatch chile rellenos are served with rice and beans.

✅ Tips for authenticity

• Always use Hatch chiles if you can—they’re the star of the dish.

• Don’t skip roasting; the smoky flavor is essential.

• Use a soft melting cheese like Oaxaca or Monterey Jack.

• Egg batter should be light and airy, not thick.

If you want, I can also give you a version that’s easier to make without deep frying but still tastes authentic—perfect if you don’t want a lot of oil.