#6 Chile Relleno Plate Recipe

Time45m

Serves2

Two stuffed Hatch Valley green chiles, smothered in red or green chile sauce.

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Ingredients

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1
Prepare the Chiles
Preheat the oven to 400°F (200°C). Roast the Hatch Valley green chiles over an open flame or in the oven until the skin is blistered. Place them in a plastic bag and let them steam for about 10 minutes. Once cooled, peel off the skins and make a slit down the side to remove the seeds.
2
Make the Filling
In a bowl, mix the Monterey Jack cheese, cream cheese, garlic powder, salt, and black pepper until well combined. Stuff each roasted chile with the cheese mixture.
3
Prepare the Batter
In another bowl, beat the eggs until fluffy. Gradually add the flour to the eggs, mixing until smooth.
4
Fry the Chiles
Dip each stuffed chile into the egg batter and carefully place them in a heated skillet with oil. Fry until golden brown on all sides, about 3-4 minutes per side.
5
Serve with Sauce
Place the fried chiles on a plate and smother with your choice of red or green chile sauce. Serve hot.