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Cheesy Hatch Chile Rellenos

Cheesy Hatch Chile Rellenos: A Crunchy Comfort Food Treat

Experience the thrill of Cheesy Hatch Chile Rellenos, a crunchy comfort food treat filled with gooey cheese.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chiles
  • 6 Hatch Green Chiles Opt for firm chiles; poblano peppers can work in a pinch.
  • 8 oz Oaxaca Cheese A melty, gooey must-have; try Monterey Jack as a substitute for a similar taste.
For the Batter
  • 6 Eggs Separated; use room temperature egg whites for a fluffy batter.
  • ⅔ cup All-Purpose Flour Helps the batter stick to the chiles; swap for gluten-free flour if needed.
  • 1 teaspoon Salt Adjust spices to your liking for these Cheesy Hatch Chile Rellenos.
  • 1 teaspoon Garlic Powder Add for flavor enhancement.
For Frying
  • as needed Vegetable Oil Heat it to 350°F for perfect crunchy exterior.
For the Sauce
  • 5 medium Tomatoes Consider roasting for added flavor.
  • 1 small White Onion Adds a subtle sweetness to the sauce.
  • 5 Garlic Cloves Essential for rich depth of flavor.
  • 2 tablespoon Chopped Cilantro Brightens the sauce; can be omitted.
  • 1 teaspoon Salt Adjust to enhance flavor.
  • ¼ cup Sliced Jalapeños Optional, add heat if desired.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Frying Pan
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your broiler to high. Arrange chiles on a baking sheet and broil for 10-20 minutes until blistered and charred.
  2. Place chiles in a plastic bag to steam for 10 minutes to make peeling easier.
  3. Once cooled, peel off charred skins and slice each chile open to remove seeds, stuffing each with Oaxaca cheese.
  4. In a bowl, separate egg whites and yolks. Beat egg whites until stiff peaks form and fold in yolks.
  5. Combine flour, salt, and garlic powder in another bowl. Dredge stuffed chiles in flour before dipping in batter.
  6. Heat vegetable oil to 350°F. Fry coated chiles in small batches for 2-3 minutes until golden-brown.
  7. Prepare the sauce by blending tomatoes, onion, garlic, cilantro, and salt. Heat until simmering.
  8. Remove fried chiles and drain on paper towels. Serve with fresh tomato sauce on the side.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

For best results, maintain oil temperature and avoid overstuffing chiles.

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