Chile Rellenos Recipe

Time1h

Serves4

Twelve Hatch Anaheim chile stuffed with Monterey Jack cheese. Topped with Red or Hatch Green Chile sauce.

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Ingredients

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1
Roast the Chiles
Preheat your oven to 450°F (232°C). Place the Hatch Anaheim chiles on a baking sheet and roast them in the oven for about 15 minutes, turning occasionally, until the skins are blistered and blackened.
2
Steam the Chiles
Once roasted, place the chiles in a plastic bag or cover them with a kitchen towel for about 10 minutes. This will help loosen the skins.
3
Peel the Chiles
After steaming, carefully peel the skins off the chiles. Make a slit down the side of each chile and remove the seeds and membranes, being careful not to tear the chiles.

4
Stuff the Chiles
Take the Monterey Jack cheese and cut it into strips. Stuff each chile with a strip of cheese, ensuring they are filled but not overstuffed.

5
Heat the Sauce
In a saucepan, gently heat the red or Hatch green chile sauce over medium heat until warmed through. Set aside.

6
Prepare the Batter
In a bowl, beat the eggs and add salt. Place the flour in another bowl.
7
Dip and Fry
Heat the oil in a large skillet over medium-high heat. Dip each stuffed chile in flour, then coat with the egg mixture. Carefully place them in the hot oil and fry until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

8
Plate the Dish
Place the fried chiles on a serving platter and generously top with the warmed chile sauce. Serve immediately.