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”.
We need to get the chiles ready for stuffing. First step, gently remove the outer peel under running water.
Make a slit with a knife all the way from stem to bottom. Gently rinse out the seeds.
Pat them dry with a paper towel and lay flat.
Stuff each chile with thick slices of cheese.
This is what I used. Both are melting cheeses and very tasty.
Separate 3 eggs. Whisk the egg yolks with 3 tablespoons flour, 1/4 teaspoon salt and 1 tablespoon water.
Whisk until the egg yolk mixture becomes creamy. Set aside
Using an electric mixer, whip the egg whites until they form soft white peaks.
Pour the yolk batter into the egg white mixture and gently fold together.
Heat a large pan with 1 1/2 – 2 inches of canola oil. Place some flour in a shallow bowl large enough to accommodate the chiles. Gently dust each chile with flour, then dip into the batter covering them completely. Gently slide them into the hot oil. If you can, spoon some of the oil over the chiles, then gently turn them over to brown on the other side. I wanted to show you the steps with battering them up but you need two hands for that and mine were a bit messy.
You don’t need a specific time to cook. When they look brown like this, it’s time to take them out and lay on a paper towel. Continue to cook rellenos a few at a time until they are all fried.
I can’t wait to take a bite. The cheese is already oozing.
8 large NM Green Chiles
1/3 – 1/2 pound Monterey Jack, Cheddar or Mexican Cheese of choice
Flour for dredging
3 Eggs, separated
3 tablespoon Flour
1 tablespoon Water
1/4 teaspoon Salt
Choice of Salsa, Guacamole, Sour Cream to top Rellenos
Peel, and remove seeds from chile under running water. Make a slit with a knife from stem to bottom of chiles. Place thick slices of cheese in chiles. If chiles tear, secure them with a toothpick.
Place some flour in a shallow dish and roll each chile until lightly covered.
Separate eggs, placing the egg whites in a mixing bowl and the yolks into a smaller bowl. Whisk the yolks and add 3 tablespoons flour, water and salt until thick and creamy. Set aside.
Using an electric mixer, whip egg whites until they form soft peaks. Gently add the yolk mixture and fold just until blended.
Heat pan over medium high heat and add enough canola oil to reach 1 1/2 – 2 inches deep. When the oil is hot, take the floured chiles and dip in the batter until all sides are covered. Gently slide into hot oil and spoon oil over the top. When batter turns brown, turn chile over and fry on the other side. When both sides have browned, transfer to a plate lined with a paper towel.
Continue frying remaining chiles. Serve with salsa, guacamole, or sour cream.