Hatch chile rellenos are one of New Mexico’s most cherished dishes, celebrated for their perfect balance of smoky roasted chiles, molten cheese, and a light, crisp batter. When made with true Hatch chiles, the flavor is unmistakable—earthy, slightly sweet, and carrying just the right amount of heat. This recipe captures the essence of traditional chile rellenos while keeping the method simple and approachable.
The key to great rellenos is in the preparation. Roasting the chiles brings out deep, complex flavor, while peeling and seeding them ensures a smooth, tender bite. Once stuffed with a melty cheese such as Monterey Jack or Oaxaca, the chiles are dusted in flour to help the airy egg batter cling beautifully. The result is a delicate coating that fries to a light golden crisp, encasing the chile and cheese in a satisfying crunch.
Although chile rellenos may seem elaborate, the steps come together quickly once you have your chiles ready. Beating the egg whites to stiff peaks creates the signature fluffiness of the batter, giving the rellenos their iconic texture. A brief fry on each side is all they need to reach that perfect golden finish.
These rellenos shine on their own, but they become even more memorable when served with homemade salsa, a drizzle of crema, or a side of rice and beans. They make a wonderful appetizer, a standout main dish, or a festive addition to any meal. Their rich filling and crisp exterior create a contrast that keeps you coming back for more.
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Whether you’re cooking for guests or simply enjoying a New Mexican classic at home, these chile rellenos bring comfort, flavor, and a touch of nostalgia to the table.
Servings: 6–8 rellenos
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
• 6–8 roasted Hatch chiles, peeled and seeded
• 1 ½ cups shredded Monterey Jack or Oaxaca cheese
• 3 eggs, separated
• 1 tbsp flour (for egg batter)
• 1 cup flour (for dredging)
• 1 tsp salt
• 1 tsp black pepper
• Oil for frying
Instructions:
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