Here’s a traditional, authentic Hatch Chile Rellenos recipe—the classic New Mexico style with roasted Hatch chiles, cheese filling, and a light egg batter. This is the way it’s been made for generations.
Authentic Hatch Chile Rellenos
Ingredients
Chiles
- 6–8 fresh Hatch green chiles (medium to large)
- Neutral oil for frying
Filling
- 12 oz cheese, sliced into sticks
- Traditional: Monterey Jack or Asadero
- Optional additions (not traditional but common):
- Thin strips of cooked meat (optional)
Egg Batter
- 4 large eggs, separated
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
For Serving
- Red or green chile sauce (optional but traditional)
- Warm tortillas or rice and beans
Instructions
1. Roast the Hatch Chiles
- Roast chiles over an open flame, grill, or broiler until skins are blistered and blackened on all sides.
- Place in a covered bowl or bag for 15–20 minutes to steam.
- Peel off skins gently (do not rinse).
- Make a small slit lengthwise and remove seeds carefully, keeping the chile whole.
2. Stuff the Chiles
- Insert cheese sticks into each chile.
- Gently press closed—do not overfill.
3. Prepare the Egg Batter
- Beat egg whites until stiff peaks form.
- In a separate bowl, beat egg yolks with flour and salt.
- Gently fold yolk mixture into egg whites, keeping batter airy.
4. Fry the Rellenos
- Heat oil in a skillet to medium-high (about 350°F / 175°C).
- Lightly dust stuffed chiles with flour.
- Dip chiles into batter, coating fully.
- Fry seam-side down first until golden, then turn.
- Fry 2–3 minutes per side until puffed and golden.
- Drain on paper towels.
To Serve (Traditional New Mexico Style)
- Serve plain or topped with red chile sauce
- Often eaten with beans, rice, and tortillas
- Some families serve them without sauce to let the chile flavor shine
Authenticity Notes
- Hatch chiles are the key—Anaheim is a substitute, but Hatch is traditional.
- Cheese-only filling is classic.
- The egg batter should be light, not thick or bready.
- Sauce is optional and regional.
If you want, I can also share:
- A New Mexico red chile sauce
- A baked (lighter) version
- Or tips for freezing roasted Hatch chiles so you can make these year-round
Just tell me.
