Mexican Hatch Chile Rellenos (Print version)
Roasted Hatch chiles stuffed with melted cheese, dipped in a classic egg batter, and fried until golden and puffy. Served with warm salsa roja for an authentic New Mexican dinner.
# Ingredients:
For the rellenos
01 -
6-8 large Hatch green chiles (about 2 lbs / 900 g)
02 -
8 oz (225 g) Oaxaca or Monterey Jack cheese, cut into finger-sized strips
03 -
1/3 cup (45 g) all-purpose flour, plus more for dusting
04 -
4 large eggs, separated
05 -
1/4 tsp fine salt
06 -
2-3 cups vegetable oil for frying
For the salsa roja
07 -
4 roma tomatoes
08 -
2 cloves garlic
09 -
1/4 white onion
10 -
1 dried guajillo chile, stemmed and seeded
11 -
1/2 tsp ground cumin
12 -
Salt to taste
13 -
1 tsp vegetable oil
# Instructions:
01 -
Place whole Hatch chiles directly over a gas flame or under a high broiler. Turn every 2-3 minutes until the skin is blistered and charred all over, about 8-10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes.
02 -
Rub the charred skin off under cold running water. Cut a small slit near the stem, remove seeds and veins through it, and keep the stem intact if possible. Pat each chile completely dry with paper towels.
03 -
Blend tomatoes, garlic, onion, guajillo chile, cumin, and salt until smooth. Heat 1 tsp oil in a small saucepan over medium heat, pour in the blended sauce, and simmer until it darkens and thickens, about 5 minutes. Keep warm on low heat.
04 -
Slide one or two strips of cheese into each chile through the slit. Press closed gently. Dust each stuffed chile lightly all over with flour and set on a plate.
05 -
Beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk yolks with 1/4 cup flour and a pinch of salt. Fold the yolk mixture gently into the whites with a spatula using broad strokes. Use immediately.
06 -
Pour 2 inches of vegetable oil into a deep heavy skillet and heat to 350°F (175°C). A drop of batter should sizzle and float instantly when the oil is ready.
07 -
Dip each floured chile into the egg batter, coating it completely. Lower carefully into the hot oil. Fry 2-3 minutes per side until golden and puffy. Fry two at a time at most. Drain on paper towels.
08 -
Spoon warm salsa roja onto each plate. Set the rellenos on top and garnish with crumbled Cotija, fresh cilantro, and a lime wedge. Serve immediately.
# Good to know:
01 -
Best served immediately after frying while the batter is still crispy.
02 -
Fresh Hatch chiles are in season August through September. Frozen whole roasted Hatch chiles work well year-round.