Chile Rellenos with Extra Hot Roasted Green Chiles

Instructions:

1. Carefully slit each roasted chile and remove the seeds, keeping the stems intact.
2. Stuff each chile generously with cheese and pinch closed as much as possible.
3. Lightly dust the stuffed chiles with flour to help the batter adhere.
4. Beat the egg whites until stiff peaks form.
5. Gently fold in the egg yolks, flour, garlic powder, and salt to create a fluffy batter.
6. Heat oil in a skillet over medium heat.
7. Dip each chile into the batter and fry until golden and crisp on all sides.
8. Drain on paper towels.
9. Top with extra melted cheese and serve with warm red sauce or salsa roja.

Variations

• Stuff with queso fresco for a milder, traditional flavor.
• Add sautéed onions or chorizo inside for a hearty filling.
• Use poblano peppers for a deeper, smoky flavor with slightly less heat.
• Serve with green chile sauce instead of red for a New Mexico twist.

Tips

• For ultra-crispy rellenos, use the double-fry method — a quick second fry adds incredible crunch.
• Make sure peppers are completely dry before stuffing to keep the batter light.
• Don’t overcrowd the pan; fry in batches for even crisping.
• Let the rellenos rest a minute after frying so the cheese settles and doesn’t spill out.