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Vertical image of chiles rellenos on a plate with sauce
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4.86 from 7 votes

Hatch Chiles Rellenos

Fresh Hatch chiles are the best kind of chile to use for chiles rellenos! They have a bright flavor with a touch of sweetness. 
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Mexican/Spanish
Keyword: Chiles rellenos
Servings: 8 people
Calories: 214kcal
Author: Erica Walker

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.
    Hatch chiles on a pan
  • 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.
    Chiles on a pan being roasted under a broiler
  • Remove chiles from the bag and place on a cutting board. Remove skins from chiles once cool enough to handle.
    Blistered skin being removed from Hatch chile
  • 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.
    Hatch chile stuffed with Oaxaca cheese
  • Separate the eggs to make the batter. Place the egg whites in a mixing bowls and the yolks in a glass measuring cup.
    Separated egg whites and egg yolks
  • 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.
    Batter for chile rellenos being whipped
  • In a separate, shallow dish, combie flour, 1 teaspoon salt and garlic powder.
    chiles rellenos assembly line with flour, batter, and hot oil
  • 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).
    Chiles rellenos being fried in oil
  • Remove chiles rellenos from the oil and place on paper towels to drain. Serve hot.
    Chiles rellenos on a plate
  • Serve with red sauce (see instructions below), salsa verde, and/or Mexican crema.
    Chiles rellenos with red sauce being cut with a fork showing cheese

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.
    Sauce for chiles rellenos being poured in a pan to cook

Notes

Garnish with green onion.
If you have leftovers of your chile relleno recipe, it will last in an airtight container in the fridge for 3 days. 

Nutrition

Calories: 214kcal | Carbohydrates: 14g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 893mg | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1mg