We always save some of the biggest and best Hatch Chiles just for chile rellenos. I like the traditional rellenos stuffed with cheese. They can be stuffed with almost anything but there’s something about cutting into that batter fried chile and seeing all that cheese ooze out. You know it’s gonna be good! And they must have toppings. We had pico de gallo and chile pequin salsa but you can top yours with whatever you want. This recipe comes from “The Food of Santa Fe”.
An Inspired Cook 