Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Roast the Hatch chiles over an open flame or under a broiler until the skins are charred. Place them in a plastic bag to steam for about 15 minutes. Once cooled, peel off the skins and remove the seeds.
- Step 3: In a mixing bowl, combine the Monterey Jack and cheddar cheeses.
- Step 4: Stuff each roasted chile with the cheese mixture.
- Step 5: In a separate bowl, whisk together the flour, eggs, milk, baking powder, and salt until smooth.
- Step 6: Heat vegetable oil in a large skillet over medium heat.
- Step 7: Dip each stuffed chile into the batter and place them in the hot oil.
- Step 8: Fry until golden brown on all sides, about 4-5 minutes. Remove and drain on paper towels.
- Step 9: Place the fried chiles on a baking sheet and bake in the preheated oven for 10-15 minutes until heated through and the cheese is melted.
- Step 10: Serve hot with salsa.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months.