Hatch Chile Rellenos are a true New Mexico treasure — blistered, roasted chiles stuffed with melty cheese, dipped in a light, airy batter, and fried until golden and crisp. Paired with a fresh, simmered homemade salsa, this dish delivers bold heat, creamy richness, and incredible depth of flavor. Each bite combines smoky roasted chile, gooey cheese, and a bright tomato finish that makes this recipe unforgettable.
The key to great rellenos is using properly roasted Hatch chiles and a fluffy egg batter that fries to a delicate, crisp shell. Oaxaca cheese offers the classic stretchy melt, while Monterey Jack or mozzarella work beautifully for a mild, creamy finish. A simple homemade salsa ties everything together with acidity and warmth, complementing the richness of the chiles without overpowering them.
Perfect for dinner, special occasions, or anytime you want authentic Southwestern comfort, these rellenos bring restaurant-level flavor straight to your kitchen.
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Servings: 4–6 rellenos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the rellenos:
- 6 Hatch chiles (roasted and peeled)
- 8 oz Oaxaca, Monterey Jack, or mozzarella (cut into strips)
- 1 cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 4 eggs, separated
- Oil for frying
For the homemade salsa:
- 4 Roma tomatoes
- 1/2 small onion
- 2 cloves garlic
- 1 jalapeño (optional, for heat)
- 1/2 cup water
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions:
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