Hatch Chile Rellenos with Homemade Salsa

Carefully slit each roasted Hatch chile and remove the seeds. Stuff generously with cheese and set aside.
In a shallow bowl, mix the flour, salt, and garlic powder.
In a separate bowl, beat the egg whites to stiff peaks. Gently fold in the egg yolks to create a fluffy batter.
Heat oil in a skillet over medium heat.
Lightly dredge each stuffed chile in the flour mixture, then dip it into the egg batter until fully coated.
Fry the chiles until golden on all sides, about 2–3 minutes per side. Drain on paper towels.
For the salsa: blend the tomatoes, onion, garlic, jalapeño, cumin, and water. Pour into a saucepan and simmer for 10 minutes. Season with salt and pepper to taste.
Serve the rellenos over a generous spoonful of warm homemade salsa.

Add cooked shredded chicken inside for a protein-packed relleno.
Use queso fresco for a slightly crumbly, milder cheese option.
Make a green salsa with roasted tomatillos and cilantro for a tangier finish.
Bake instead of fry by placing battered rellenos on an oiled sheet and baking at 425°F for 12–15 minutes.

Use Oaxaca cheese for the most authentic stretchy melt — it mimics restaurant-style rellenos perfectly.
Make sure the egg whites reach stiff peaks; this gives the batter its classic light, puffy texture.
Keep the chiles cold before dipping; they hold their shape better.
For extra flavor, roast the tomatoes and jalapeño before making the salsa.