Hatch Chile Rellenos Crispy & Cheesy Delight

Instructions:

1. Stuff each roasted Hatch chile with cheese and gently press to close.
2. Lightly dust each chile in flour so the batter will adhere.
3. In a clean bowl, beat the egg whites until stiff peaks form.
4. In a separate bowl, whisk the egg yolks with 1 tbsp flour and a pinch of salt.
5. Gently fold the yolk mixture into the beaten whites to create a fluffy batter.
6. Heat oil in a skillet over medium-high heat until shimmering.
7. Dip each chile into the egg batter, ensuring it is fully coated.
8. Fry the chiles until golden brown on both sides, about 2–3 minutes per side.
9. Transfer to paper towels to drain and serve hot with salsa, crema, or rice and beans.

Variations

• Use Oaxaca cheese for a stretchier melt or combine cheeses for added depth.
• Add a spoonful of cooked chorizo inside each chile for a heartier filling.
• Serve smothered with green or red chile sauce for a New Mexican twist.
• Add a dusting of masa harina to the dredging flour for extra crispness.
• Try poblano peppers if Hatch chiles are not in season.

Tips

• Handle roasted chiles gently—they are delicate once peeled.
• Ensure the egg whites form stiff peaks; this is essential for the classic fluffy coating.
• Test the oil with a small drop of batter—it should sizzle immediately without burning.
• Do not overcrowd the pan; frying in batches helps maintain crispiness.
• Serve immediately while the coating is hot and crisp for the best texture.