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Fresh Hatch chiles are the best kind of chile to use for chiles rellenos! They have a bright flavor with a touch of sweetness.
This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.
Chiles rellenos are one of my very favorite Mexican-style dishes. I love ordering them at restaurants and trying all the different variations. Making them at home can be a but of a labor of love, but it is SO worth it! Although chiles rellenos can be made with a variety of green peppers, our favorite method (and some may argue the most authentic method) uses Hatch chiles. Hatch chiles are easy to work with, and the flavor beats out any other chile.
What are Hatch Chiles?
Hatch chiles are a popular green chile that originated in New Mexico. They can be spicy, but the ones I got were quite mild and perfect for chiles rellenos (this could have been because I removed the seeds). I love the flavor of Hatch chilies because they have a nice earthy, and slightly sweet flavor. They are SO GOOD roasted and added to recipes. They go well in soups, dips, sauces, and any recipe that call for diced chiles.
Where to find Hatch Chiles
I found these Hatch chiles at Albertsons Market Street (in Meridian, ID). Both the Market Street location and the Broadway location are offering fresh Hatch Chiles (and all sorts of fun, new Hatch chile grocery items) right now. You can even buy the chiles in bulk and the will roast them for you for free! If you don’t want to buy a bunch in bulk, they have some that are roasted and ready-to-eat right there in the store. I bought a bag to use in our Pork Chile Verde recipe later this week. If you don’t want to go into the store to find Hatch chiles, Albertsons also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop! Be sure to ask your local Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb about Hatch Chile offerings in your area.
What Cheese is Best For Chiles Rellenos?
For these chiles rellenos, we use Oaxaca cheese. It is the most “authentic” cheese for chiles rellenos, and in my opinion, it has the best texture (AND it just looks cool. Just look at that picture above), but any kind of good “melting” cheese will work great. You can use Queso Blanco, Asadero, Monterey Jack cheese, Pepper Jack cheese, or even Mozzarella or Cheddar cheeses. The lines are pretty blurry when it comes to chiles rellenos because it is literally just “stuffed green chile peppers”. Different regions stuff them with different things and even use different green peppers and sauces. Honestly, it all comes down to preference and what is available in your area.
Ingredients
- Hatch chiles
- Oaxaca cheese – or any cheese you would like
- Eggs – seperated
- All-purpose flour
- Salt
- Garlic powder
- Vegetable oil – for frying
For the Red Sauce:
- Tomatoes
- Onion
- Garlic
- Cilantro – coarsely chopped
- Salt
- Jalapeños – sliced
Tips for Making Chiles Rellenos
- Remove the seeds to avoid unwanted spiciness/bitterness. Don’t get me wrong, I love spicy, but I don’t enjoy biting into a bitter seed.
- Use toothpicks to secure the chiles if needed. I have made chiles rellenos several times and I am still not “pro” enough to make them without sealing them up with toothpicks. It will make things easier for you and you won’t have cheese seeping out into your oil.
- Make sure your oil has come to temperature before adding the chiles rellenos. I actually use my fondue pot to fry because I can easily set the temperature. If you can’t set the temperature, use a cooking thermometer. This ensures perfectly golden chiles rellenos.
- Roast your veggies before blending them into the sauce to get a deeper, richer flavor.
Frequently Asked Questions
Hatch chiles have been described to be similar to an onion, being earthy and slightly pungent. But when you roast them, as they typically are, they taste smokey, rich, and have a buttery taste. Most hatch chilies are about a third as hot as the typical jalapeño.
For starters, I would say a dollop of sour cream would go nicely! Sides of Mexican rice and refried beans would be welcome, as would some pico de gallo, and maybe even some hot sauce (for the thrill seekers).
The season for these peppers spans from August to September.
Read More: 75+ Best Mexican Recipes
How to Make Hatch Chiles Rellenos
Hatch Chiles Rellenos
Ingredients
- 8 Hatch chiles
- 8-10 ounces Oaxaca cheese (or substitute for any of the cheeses mentioned about)
- 6 large eggs (separated)
- 2/3 cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- vegetable oil for frying
For The Red Sauce:
- 5 tomatoes (we used garden tomatoes, but Roma works great)
- 1 small onion
- 5 cloves garlic
- 2 tablespoons cilantro (coarsely chopped)
- 1 teaspoon salt
- 1/4 cup jalapeno slices (optional)
Instructions
- Place Hatch chiles on a foil-lined backing sheet and broil for 5-10 minutes or until the chile has dark black/brown blister spots.
- Flip chiles and broil an additional 5-10 minutes until they are blackened on all sides. Carefully remove the peppers from the pan and place in a gallon-sized ziplock bag to steam (about 10-15 minutes). This helps it so the skin will easily peel away. Do not steam for more than 15 minutes or the pepper will become too soft and won't hold together.
- Remove chiles from the bag and place on a cutting board. Remove skins from chiles once cool enough to handle.
- Take each chile and slice a slit in the side with a sharp knife. Gently remove the seeds from each chile and then carefully stuff with cheese. Use 1-2 toothpicks to secure and seal.
- Separate the eggs to make the batter. Place the egg whites in a mixing bowls and the yolks in a glass measuring cup.
- Whip the egg whites on high speed until stiff peaks form. Reduce the speed to low and slowly add the egg yolks in. The batter should be light and foamy. Set aside.
- In a separate, shallow dish, combie flour, 1 teaspoon salt and garlic powder.
- Line up the chiles, flour mixture, and egg batter into an assembly line. Once oil is hot (350-degrees), dredge each chile in the flour then carefully dip it into the egg batter, covering it completely. Carefully place the chile in the oil and fry for 2-3 minutes or until golden brown on the bottom. Using metal tongs, carefully flip to the other side for an additional 2-3 minutes or until golden brown all over. Tip: Don't overcrowd your chiles rellenos in the frying pan or deep fryer. I usually fry in batches of 2 (mostly because my pan is so small).
- Remove chiles rellenos from the oil and place on paper towels to drain. Serve hot.
- Serve with red sauce (see instructions below), salsa verde, and/or Mexican crema.
For The Red Sauce:
- Place all the sauce ingredients in a blender and blend until smooth. Place in a medium-sized sauce pan and heat over medium heat. Once sauce starts to boil, reduce heat to a low simmer until ready to serve. Tip: For added flavor, roast the tomatoes and onions at 400-degrees for 10-15 minutes before adding to the blender.
Notes
Nutrition Information
Why do you separate your eggs , when you can just whip your eggs until your eggs are foamy ! This would be easier to do !
I have traveled to New Mexico and visited the Hatch Valley & Arizona many times and fell in love with Hatch Chili Relleno I live in Nashville,Tn. it is challenging to get good Mexican food & Hatch Peppers when in season Aug.-Sept. Most people do not know what to do with them. Hatch Pepper has a very Distinct Flavor and some can be very HOT! So I would not add Jalapeno to the finishing “Red Sauce” served with the Rellenos. As well as a Hot Cheese for stuffing. When charring the Peppers I came across an idea once removed from broiling to char place briefly in a water ice bath to stop the pepper from cooking. The biggest challenge is peeling the skin off the flesh without ripping the pepper. These are very time-consuming to prepare but if you do it in steps, it’s well worth it! This is the best recipe I’ve come across yet. Some people add a little Baking Powder to the batter.
The author of this recipe description is NOT from New Mexico and presumes to say what we eat.
If she were from New Mexico, she would know that the plural of “chile” is “chile,” not “chiles. ” You learn that when you’re 10 years old.
You are correct, I am not from NM however I do thorough research on every single post that I do and felt I put the correct spelling. Your comment had me second guessing myself so I ran your concerns through chatGPT to try and see where I went wrong, I guess it depends on if you are going for the English or Spanish spelling but I think both can be technically correct. Here is the response I received:
“The correct term in Spanish is Chiles Rellenos, with both words pluralized:
Chiles = peppers (plural of chile)
Rellenos = stuffed (plural form of relleno)
So, Chiles Rellenos literally means “stuffed peppers.”
That said, in English, some people say “Chile Rellenos”, which is a mix of singular and plural — not technically correct in Spanish, but commonly seen on menus or in casual use. If you want to be accurate and traditional, go with Chiles Rellenos!”
it I absolutely loved it!! I used Monterey Jack cheese that just melted in your mouth- think I would use a more flavorful cheese next time- pepper jack or white sharp cheddar
Thank you for sharing!
How do you steam it in a Ziploc bag? Like, what’s the source of heat? I assume you’re not putting it in the microwave for 15 minutes or sticking it in the oven—seems weird to do the latter with a plastic bag.
The chiles are hot from the oven, so they are the heat source!
Just made it last night. Was absolutely wonderful. Will be making more Hatch Chile Rellenos!
That is great to hear! Thank you for sharing!
I am in Elk City, Idaho and I special order a case of Hatch (from Hatch, NM) each fall. Mostly I use to make a safe version of home canned chili verde sauce (green enchilada sauce) with green tomatillo; saving a few for bacon wrapped stuffed Hatch YUM! I wish our store pre-roasted, but we just get the 18 lb box and have to roast our own and I don’t mind at all! I use the broiler or grill method. I have yet to make my own Chili Rellenos, but I am inspired to try thanks to you! Thank you for the clear instructions!
Can I make a large batch and freeze them for later
Sure!
What a great recipe! It’s better than any restaurant Chili Relleno I’ve ever eaten. For the red sauce, I added a teaspoon of ground cumin and the juice of 1/4 of a fresh lime. I used a shredded 4-cheese Mexican blend for the filling.
Incredible! These chiles were the best I’ve ever had!
This was such a great recipe and hands down delicious! Definitely going to be sure to pick up some chiles when I go to the store from now on!
Yum!! My family doesn’t make these enough, but your recipe has inspired me!! Looks easy & they really are so tasty!