🌶️🧀 Chiles Rellenos (Hatch Style)
A classic Mexican favorite made with roasted green chiles stuffed with cheese, dipped in a fluffy egg batter, and fried until golden. Using Hatch chiles gives them a smoky, slightly earthy flavor.
🛒 Ingredients
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6 large Hatch green chiles
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8 oz Monterey Jack or Oaxaca cheese, cut into strips
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3 large eggs, separated
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2 tbsp all-purpose flour (plus extra for dusting)
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Salt, to taste
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Vegetable oil for frying
Optional Sauce:
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2 cups tomato sauce or blended roasted tomatoes
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¼ onion
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1 clove garlic
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½ tsp oregano
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Salt to taste
👩🍳 Instructions
1️⃣ Roast & Peel Chiles
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Roast chiles over an open flame or under a broiler until skin is blistered and blackened.
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Place in a covered bowl or bag for 10 minutes to steam.
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Peel off skin gently (don’t rinse unless needed).
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Make a small slit and remove seeds, keeping the chile mostly intact.
2️⃣ Stuff
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Lightly dust chiles with flour.
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Insert cheese strips inside each chile.
3️⃣ Make the Batter
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Beat egg whites until stiff peaks form.
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Gently fold in egg yolks and 2 tbsp flour with a pinch of salt.
4️⃣ Fry
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Heat oil in a skillet over medium heat.
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Dip each stuffed chile into batter, coating evenly.
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Fry until golden brown on both sides.
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Drain on paper towels.
🍅 Optional Tomato Sauce
Blend tomato sauce, onion, garlic, oregano, and salt.
Simmer 10–15 minutes.
Spoon over fried chiles before serving.
🍽️ Serving Ideas
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Serve with Mexican rice and refried beans
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Top with extra sauce and fresh cilantro
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Add crema or avocado slices
🔥 Tips
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Use fresh Hatch chiles for best flavor.
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Keep oil at steady medium heat so batter cooks evenly.
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For a lighter version, bake instead of fry (though traditional is fried).
If you’d like, I can also give you a New Mexico–style version (no batter, just roasted and stuffed).