Crispy Hatch Chile Rellenos with Homemade Salsa (Golden, Gooey & Authentic)
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
How to make it
Roast the Hatch peppers. Place the peppers directly over a gas flame, on a grill, or in a hot skillet. Roast until the skins are blistered and charred all over. Transfer to a covered container or plastic bag and let them steam for 10 minutes. Gently peel off the skins, make a small slit, and carefully remove seeds and veins without tearing the peppers.
Make the salsa. In a saucepan, boil the tomatoes, jalapeño (or serrano), and chile de árbol until softened. Transfer to a blender and add onion, garlic, chicken bouillon, oregano, salt, and water. Blend until smooth. In the same saucepan, heat the oil over medium-low heat, pour in the blended sauce, and simmer for 5–10 minutes until slightly thickened and deeply flavorful. Keep warm.
Stuff the chiles. Gently open each roasted Hatch chile and fill with strips of cheese, tucking them in snugly so they don’t spill during frying.
Prepare the egg batter. Separate the eggs. Beat the whites until stiff peaks form, light and airy. Add the yolks one at a time, folding gently to keep the batter fluffy. Season with salt and black pepper.
Fry to golden perfection. Lightly dust each stuffed chile with flour so the batter clings beautifully. Dip into the egg batter, coating fully, then fry in hot oil, turning as needed, until puffed and golden brown on all sides. Transfer to paper towels to drain.
Serve and enjoy. Place the hot rellenos on a platter and spoon the warm salsa generously over the top. Serve immediately while the cheese is stretchy and the batter is crisp.
These Hatch Chile Rellenos are crispy on the outside, melty in the center, and dripping with homemade salsa—pure comfort in every bite.