Hatch Chile Rellenos with Homemade Salsa

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Hatch Chile Rellenos with Homemade Salsa

Introduction

If you’ve ever visited New Mexico during chile season, you know the unmistakable aroma of Hatch chiles roasting over an open flame. Hatch Chile Rellenos are a beloved Southwestern classic that captures the bold, smoky heat of freshly roasted peppers, stuffed with gooey cheese, coated in a light egg batter, and fried to golden perfection. Paired with a simple homemade salsa, this dish is the ultimate comfort food with a kick.

This recipe brings authentic flavors right to your kitchen, whether you’re cooking for family, friends, or simply treating yourself. With easy-to-follow steps and ingredients you can find in most grocery stores, you’ll be making restaurant-quality Hatch chile rellenos at home in no time.

Why You’ll Love This Recipe

  • 🌶️ Authentic Flavor – Made with fresh Hatch chiles, this dish tastes just like what you’d find in New Mexico.
  • 🧀 Cheesy Goodness – Stuffed with Monterey Jack or Oaxaca cheese for a perfectly melty center.
  • 🍳 Crispy & Light Batter – The whipped egg coating makes each chile crisp yet airy.
  • 🍅 Homemade Salsa – Adds just the right balance of spice and tang to complement the rellenos.
  • 👩‍🍳 Impressive but Simple – Looks gourmet, but the steps are easy enough for any home cook.

Ingredients

For the Chiles Rellenos

  • 10–12 Hatch peppers
  • 8 eggs (room temperature)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour (plus more for dusting)
  • Monterey Jack cheese or Queso Oaxaca, cut into strips
  • Oil for frying

For the Salsa

  • 4 Roma tomatoes
  • 1 jalapeño or serrano pepper
  • 5 chile de árbol (or to taste)
  • 1/4 onion
  • 3 garlic cloves
  • 1 tsp chicken bouillon
  • 1/2 tsp oregano
  • Salt to taste
  • 1 cup water
  • 1 tbsp oil

Step-by-Step Instructions

1. Roast the Hatch Peppers

  1. Place Hatch peppers directly over a gas flame, on a grill, or in a hot skillet.
  2. Roast until the skins are blistered and charred on all sides.
  3. Transfer the peppers to a plastic bag or covered container and let them sweat for 10 minutes.
  4. Carefully peel away the skins, make a small slit, and remove seeds and veins without breaking the peppers.

2. Prepare the Salsa

  1. In a saucepan, boil tomatoes, jalapeño (or serrano), and chile de árbol until softened.
  2. Transfer to a blender and add onion, garlic, chicken bouillon, oregano, salt, and 1 cup of water. Blend until smooth.
  3. In the same saucepan, heat 1 tbsp oil over medium-low heat. Pour in the blended sauce.
  4. Simmer for 5–10 minutes. Taste and adjust salt. Keep warm until serving.

3. Stuff the Peppers

  1. Gently open each roasted chile along the slit.
  2. Stuff with strips of Monterey Jack or Queso Oaxaca cheese.
  3. Set aside while preparing the batter.

4. Make the Egg Batter

  1. Separate the eggs.
  2. Beat the egg whites until stiff peaks form.
  3. Add yolks one at a time, mixing gently to create a fluffy batter.
  4. Season with salt and black pepper.

5. Fry the Chiles Rellenos

  1. Lightly dust the stuffed peppers with flour so the batter adheres better.
  2. Dip each chile into the egg batter until well coated.
  3. Fry in hot oil, turning occasionally, until golden brown on all sides.
  4. Transfer to paper towels to remove excess oil.

6. Serve

  • Place rellenos on a serving plate and spoon the warm salsa over the top.
  • Serve hot with rice, beans, or a fresh salad.

ExpExpert Tips & Variations

  • Peppers: If Hatch chiles aren’t available, substitute Anaheim or poblano peppers.
  • Cheese: Queso Oaxaca melts beautifully, but mozzarella or Monterey Jack also work well.
  • Less Heat: Remove seeds and veins completely for a milder flavor.
  • Make Ahead: Roast and peel the peppers a day in advance, then stuff and fry when ready to serve.
  • Crispier Batter: Dust the peppers generously with flour before dipping into the egg mixture.

Important Notes

  • Be careful when peeling the peppers—avoid tearing them so they hold the filling.
  • Do not overmix the egg batter; it should stay light and airy.
  • Fry in small batches to keep the oil temperature consistent.
  • Always taste the salsa before serving and adjust salt or spice as needed.

Nutritional Information (per serving, approx. 1 chile relleno with salsa)

  • Calories: 260
  • Protein: 12g
  • Fat: 16g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Sodium: 480mg

(Values are approximate and will vary based on exact ingredients and portion sizes.)

Frequently Asked Questions

1. What are Hatch chiles?
Hatch chiles are a type of green chile grown in Hatch, New Mexico, known for their smoky flavor and medium heat.

2. Can I bake instead of fry?
Yes! For a lighter version, place the stuffed, battered peppers on a parchment-lined tray and bake at 400°F (200°C) until golden.

3. How do I store leftovers?
Keep cooled rellenos in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

4. Can I freeze chile rellenos?
Yes. Freeze after frying but before adding salsa. Reheat in the oven at 375°F (190°C) until hot and crispy.

5. Are Hatch chile rellenos spicy?
The heat varies from mild to hot depending on the chile. Removing seeds and veins will make them much milder.ert Tips & Variations

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