Chile rellenos are a traditional mexican dish, usually consisting of roasted poblano peppers stuffed with cheese and dipped in batter, and deep fried until golden brown. Rellenos are served with salsa verde or roja, topped with queso fresco. For our twist, we are going to use hatch chiles, which will provide a unique flavor to our rellenos.
- 6 large Hatch Chiles
- 8 ounces of queso fresco
- 4 cups oil, for frying
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon table salt
Chile Rellenos Directions:
- Wash, roast and peel the 6 Hatch Chiles, if you need a full guide on roasting and peeling visit here.
- Cut a small slit down the middle of the chiles with a knife. Deseed them for less heat if needed.
- Now it’s time to stuff the chiles. Carefully stuff the peppers with the cheese, be careful not to tear the chiles.
- Slowly close the opening of the chiles and keep it closed with a couple of toothpicks.
- Heat the frying oil in a large saucepan or skillet over medium-high heat. Then, line a baking sheet with paper towels and set aside.
- Now we can make our batter. Separate the egg whites from the yolks into two separate bowls, then using a mixer, beat the egg whites until stiff peaks form.
- While beating the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light and fluffy.
- Place the flour and salt into a separate bowl or plate and mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a tap to remove any excess. Then dip them in the egg batter and carefully place them in the hot frying oil, but be careful as the oil is hot and can splash.
- Fry your chiles for 3-5 minutes per side, until the batter is golden brown and crispy.
- Transfer the chiles to the lined baking sheet to drain off any excess oil.
- Serve your hatchchile rellenos on a plate with your salsa, freshly chopped cilantro and some queso fresco cheese. Remove your toothpicks before cutting into the chiles.