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Hatch Chile Rellenos Recipe

Hatch Chile Rellenos Recipe
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★★★★★

4.8 from 16 reviews

This Hatch Chile Rellenos recipe features roasted and peeled fresh Hatch green chiles stuffed with a flavorful mixture of seasoned ground beef and melty Monterey Jack cheese. The chiles are lightly coated in a seasoned flour blend, dipped in a fluffy egg batter, and fried to golden perfection, resulting in a crispy and savory dish that highlights the bold flavors of Hatch chiles.

Ingredients

Scale

Chiles and Filling

  • Fresh Hatch green chiles, roasted and peeled, 8 large
  • 1 lb ground beef
  • 1½ cups shredded Monterey Jack, Asadero, or preferred cheese blend
  • Hatch green chile powder, 1-2 tsp or to taste

Breadings and Batter

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 eggs, separated
  • 1 tsp baking powder

For Frying

  • 4 cups vegetable oil (about ½ inch depth in skillet) for frying

Instructions

  1. Prepare the Beef Filling: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Season generously with Hatch green chile powder to taste. Once cooked, stir in the shredded cheese and allow it to melt into the beef mixture. Remove from heat and let cool slightly.
  2. Ready the Chiles: Carefully make a small slit down one side of each roasted Hatch chile. Gently remove the seeds and membranes, taking care not to tear the chile flesh. Stuff each chile with a few spoonfuls of the beef and cheese filling, making sure not to overfill so the chile can be closed with a light press.
  3. Dredge in Flour: In a shallow plate, combine the flour, salt, and pepper. Lightly coat each stuffed chile in the flour mixture; this will help the egg batter adhere properly and create a crispy crust.
  4. Make the Batter: Separate the egg whites and yolks into two clean bowls. Beat the egg whites until stiff peaks form. Gently fold in the egg yolks and baking powder to create a light, fluffy batter suitable for frying.
  5. Fry the Chiles: Heat about half an inch of vegetable oil in a large skillet over medium-high heat until shimmering. Dip each floured chile into the egg batter, coating completely, then carefully lower into the hot oil. Fry each chile for approximately 2 to 3 minutes per side until golden brown and crisp. Avoid overcrowding the pan; fry in batches if necessary. Transfer cooked chiles to a paper towel-lined plate to drain excess oil before serving.

Notes

  • Be careful when handling roasted chiles, as they can be delicate and tear easily.
  • Adjust the Hatch green chile powder quantity according to your spice preference.
  • Ensure the oil temperature is moderate to prevent burning the batter before the chiles are cooked through.
  • Serve warm for best flavor and texture.
  • Leftover rellenos can be reheated in a skillet to retain crispiness but are best enjoyed fresh.

Nutrition

Keywords: Hatch chile rellenos, stuffed chiles, Mexican recipe, fried chiles, ground beef, cheese stuffed chiles

Find it online: https://cheframiflavor.com/hatch-chile-rellenos-recipe/