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Deliciously Cheesy Hatch Chile Rellenos Recipe

Hatch Chile Rellenos

There's something so comforting about a warm plate of Hatch Chile Rellenos. Maybe it's the way the flavors meld together, or perhaps it's the nostalgia of sharing a meal with loved ones. Whatever it is, this recipe is not just easy and quick; it’s a memorable dish that will leave you and your guests asking for seconds!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Hatch Chile Rellenos
  • 8 large Hatch green chiles
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup all-purpose flour
  • 4 large eggs Essential for binding the batter together.
  • 1 cup milk
  • 1 teaspoon baking powder Helps the batter rise and become airy.
  • Salt and pepper to taste Always essential for bringing out those flavors.
  • Oil for frying Vegetable oil is recommended for its high smoke point.
  • Salsa or sauce for serving (optional) A nice touch to add some extra flavor!

Equipment

  • Large Skillet
  • Oven
  • Mixing bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Roast the Hatch chiles over an open flame or under a broiler until the skins are charred. This step is key as it adds a wonderful smoky flavor! Once roasted, place the chiles in a plastic bag to steam for about 10 minutes, then peel off the skins.
  3. Step 3: Carefully make a slit in each chile and remove the seeds, keeping the chiles intact.
  4. Step 4: Stuff each chile with a mixture of Monterey Jack and cheddar cheese. Don't be shy; pack them in there!
  5. Step 5: In a mixing bowl, whisk together the flour, eggs, milk, baking powder, salt, and pepper until smooth.
  6. Step 6: Heat oil in a large skillet over medium heat.
  7. Step 7: Dip each stuffed chile into the batter, allowing any excess to drip off, then carefully place it in the hot oil.
  8. Step 8: Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
  9. Step 9: Transfer the chiles to a baking dish and bake in the preheated oven for 10-15 minutes until the cheese is melted and the chiles are heated through.
  10. Step 10: Serve warm with salsa or sauce, if desired. Enjoy!

Notes

If you have leftovers (which is rare but can happen!), store in an airtight container in the fridge for up to 3 days. You can freeze them before baking as well.