I love how this recipe turns simple roasted Hatch chiles into a crispy, cheesy comfort food classic. The contrast between the mild heat of the chiles, the melty cheese filling, and the light golden egg batter makes every bite feel special yet familiar. I often make this when I want something indulgent but still rooted in traditional flavors.
Why You’ll Love This Recipe
I like this recipe because it uses straightforward ingredients and delivers big flavor without feeling complicated. I enjoy how the Hatch chiles bring a smoky depth, while the cheese adds richness and balance. I also appreciate that it works well for both casual family dinners and more festive meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6–8 roasted Hatch chiles, peeled and seeded
1 1/2 cups shredded Monterey Jack or Oaxaca cheese
3 large eggs, separated
1/4 cup all-purpose flour
Oil for frying
Salt, to taste
Directions
I start by gently stuffing each roasted Hatch chile with shredded cheese, being careful not to overfill so they stay closed during cooking. I lightly coat the stuffed chiles with flour, which helps the egg batter stick later.
I separate the eggs and beat the whites until stiff peaks form. In another bowl, I beat the yolks with a pinch of salt, then carefully fold them into the egg whites to keep the batter light and airy.
I heat oil in a skillet over medium heat. I dip each stuffed chile into the egg batter, making sure it’s fully coated, then carefully place it into the hot oil. I fry the chiles until golden brown on both sides, turning gently. Once done, I transfer them to a plate lined with paper towels to drain any excess oil.
Servings And Timing
I usually get 6 to 8 chile rellenos from this recipe, depending on the size of the chiles. Prep time takes about 25 minutes, cooking time is around 20 minutes, and the total time comes to roughly 45 minutes.
Variations
I sometimes switch the cheese to queso fresco or a mild cheddar for a different flavor. When I want extra texture, I add a strip of cooked protein or sautéed vegetables inside the chile before adding the cheese. I also enjoy serving these with a simple tomato sauce or fresh salsa on top.
Storage/Reheating
I store leftover chile rellenos in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using an oven or air fryer to help restore some of the crispiness rather than the microwave.
FAQs
Can I make chile rellenos ahead of time?
I like preparing and stuffing the chiles ahead of time, then battering and frying them just before serving for the best texture.
Are Hatch chiles very spicy?
I find Hatch chiles range from mild to medium heat, and roasting them helps mellow their spice.
Can I bake these instead of frying?
I’ve tried baking them, but the texture is softer. Frying gives the most traditional and crispy result.
What can I serve with chile rellenos?
I usually serve them with rice, beans, or a simple salad to balance the richness.
Can I freeze chile rellenos?
I don’t recommend freezing them after frying, as the batter can lose its texture when reheated.
Conclusion
I enjoy making Hatch Chile Rellenos Crispy & Cheesy Delight because it brings together comforting flavors and a satisfying crunch in one dish. This recipe always feels rewarding to cook and even better to eat, especially when shared with others around the table.
These Hatch Chile Rellenos are crispy, cheesy, and deeply comforting, made with smoky roasted chiles stuffed with melty cheese and coated in a fluffy egg batter before being lightly fried to golden perfection.
Ingredients
6–8 roasted Hatch chiles, peeled and seeded
1 1/2 cups shredded Monterey Jack or Oaxaca cheese
3 large eggs, separated
1/4 cup all-purpose flour
Oil for frying
Salt, to taste
Instructions
Gently stuff each roasted Hatch chile with shredded cheese, being careful not to overfill.
Lightly coat each stuffed chile with flour to help the batter stick.
Separate the eggs. Beat the whites until stiff peaks form. In another bowl, beat the yolks with a pinch of salt, then fold them gently into the beaten egg whites.
Heat oil in a skillet over medium heat.
Dip each stuffed chile into the egg batter to coat fully, then gently place it into the hot oil.
Fry until golden brown on both sides, turning carefully.
Transfer to a plate lined with paper towels to drain excess oil before serving.
Notes
Don’t overfill the chiles or they may open while frying.
Use a spatula to flip chiles gently to keep their shape.
Serve with salsa or tomato sauce for extra flavor.
