These are mildly spicy Hatch green chiles stuffed with cheese (or sometimes meat), dipped in a light, fluffy egg batter, and fried until golden. They’re smoky, melty, and absolutely packed with Southwestern flavor — especially when topped with red or green chile sauce.
🌶️ Hatch Chile Rellenos Recipe
Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
For the chiles:
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6 large Hatch green chiles (fresh or roasted)
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1 ½ cups shredded Monterey Jack or Oaxaca cheese (or a mix of Jack and cheddar)
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Salt to taste
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Oil for frying (vegetable or canola)
For the batter:
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3 large eggs, separated
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2 tbsp all-purpose flour
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Pinch of salt
Optional toppings:
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Red or green chile sauce
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Chopped cilantro
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Sour cream or crema
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Crumbled queso fresco
👩🍳 Instructions
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Roast the chiles (if using fresh):
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Place on a hot grill, under a broiler, or over a gas flame until skins are charred and blistered.
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Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
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Peel off the skins, keeping stems intact. Carefully slit each chile lengthwise and remove seeds.
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Stuff the chiles:
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Pat dry, then gently fill each chile with cheese.
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Close the slit as best as possible; you can use a toothpick to secure if needed.
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Prepare the batter:
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Separate eggs into two bowls.
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Beat the egg whites with a pinch of salt until stiff peaks form.
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Gently whisk the yolks, then fold them into the whites along with the flour until smooth and fluffy.
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Fry the rellenos:
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Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
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Dredge each stuffed chile lightly in flour (this helps the batter stick).
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Dip into the egg batter, coating completely.
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Fry 1–2 at a time, turning gently, until golden and puffed (about 2–3 minutes per side).
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Drain on paper towels and season lightly with salt.
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Serve:
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Spoon warm red or green chile sauce over the top.
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Garnish with cilantro, crema, or queso fresco if desired.
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🍽️ Serving Ideas
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Traditionally served with Spanish rice and refried beans.
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You can also bake them afterward with sauce and cheese for a heartier casserole-style dish.
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For a twist, stuff them with seasoned ground beef or chorizo instead of cheese.
Would you like me to generate an image of Hatch Chile Rellenos — golden and puffy with melted cheese inside, topped with red or green chile sauce?
