Description
Discover how to make delicious Hatch Green Chili Rellenos with our step-by-step recipe guide. Learn the secrets to perfecting this classic Mexican dish today!
Ingredients
- – 8 Hatch chiles
- – 8-10 ounces (227-283 g) of Oaxaca cheese (or substitute for any of the cheeses mentioned about)
- – 6 large eggs (separated)
- – 2/3 cup (158 ml) flour
- – 1 teaspoon (5 ml) salt
- – 1 teaspoon (5 ml) garlic powder
- – vegetable oil for frying
- – 5 tomatoes (we used garden tomatoes, but Roma works great)
- – 1 small onion
- – 5 cloves garlic
- – 2 tablespoons (30 ml) cilantro (coarsely chopped)
- – 1 teaspoon (5 ml) salt
- – 1/4 cup (60 ml) red bell pepper (optional)
Instructions
- Position the Hatch chiles on a baking sheet lined with foil and broil them for 5-10 minutes or until charred spots appear.
- Turn the chiles over and broil for another 5-10 minutes until they are evenly blackened on all sides.
- Carefully take the peppers off the sheet and place them in a large ziplock bag to steam for 10-15 minutes, which helps to loosen their skin. Avoid steaming for more than 15 minutes to prevent the peppers from becoming too soft.
- Take the chiles out of the bag and put them on a cutting board. Once they are cool enough to handle, peel off the skins.
- Cut a slit along the side of each chile using a sharp knife. Gently remove the seeds and stuff each chile with cheese. Secure the opening with 1-2 toothpicks.
- To prepare the batter, separate the eggs. Put the egg whites in a mixing bowl and the yolks in a measuring cup.
- Beat the egg whites on high speed until they form stiff peaks. Lower the speed and gradually mix in the egg yolks. The mixture should be light and foamy. Set it aside.
- In another shallow bowl, mix together the flour, salt, and garlic powder.
- Arrange the chiles, flour mixture, and egg batter in an assembly line. Once the oil reaches 350 degrees, coat each chile in the flour, then dip it into the egg batter until fully covered.
- Gently place the coated chile in the hot oil and fry for 2-3 minutes until the bottom turns golden brown. Use metal tongs to flip it over and fry for another 2-3 minutes until fully golden.
- Tip: Don’t overcrowd the frying pan or fryer with too many chiles rellenos at once; fry in batches of two if needed.
- Once fried, transfer the chiles rellenos to paper towels to drain excess oil. Serve while hot.
- Accompany with red sauce, salsa verde, and/or Mexican crema.
- Combine all of the sauce ingredients in a blender and puree until smooth. Pour the mixture into a medium saucepan and heat over medium heat. When it starts to boil, reduce to a low simmer until ready to serve.
- Tip: For enhanced flavor, roast the tomatoes and onions at 400 degrees for 10-15 minutes before blending.
Notes
- Ensure all Hatch chiles are deseeded thoroughly to prevent bitterness when stuffing with cheese.
- For added heat, consider including optional red bell pepper in the sauce mixture.
- Achieve a crisp finish by ensuring oil reaches 350 degrees before frying the chiles rellenos.
