Description
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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 90 mg
