🌶️🧀 Hatch Chile Rellenos – Crispy Stuffed Green Chiles with Cheese

Hatch Chile Rellenos are a New Mexico classic—roasted Hatch green chiles stuffed with gooey cheese, dipped in a light egg batter, and fried until golden and crispy. This authentic chile rellenos recipe is perfect for family dinners, special occasions, or when you want bold Southwestern flavor at home.

⭐ Why You’ll Love These Hatch Chile Rellenos

• Made with famous Hatch green chiles

• Crispy outside, melty inside

• Naturally gluten-free (with GF flour)

• Restaurant-quality at home

• Perfect for Tex-Mex & New Mexican meals

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• 🛒 Ingredients

  • 8 large Hatch green chiles

  • 8 ounces Monterey Jack or Oaxaca cheese, cut into strips

  • 3 large eggs, separated

  • ¼ cup all-purpose flour (or GF flour)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Oil for frying

  Optional Toppings

  • Red enchilada sauce

  • Fresh cilantro

  • Sour cream

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  👩‍🍳 How to Make Hatch Chile Rellenos

  1. Roast & Peel the Chiles
     Roast chiles over open flame or under broiler until blistered. Place in a covered bowl 10 minutes, then peel skins. Cut a slit and remove seeds carefully.

  2. Stuff with Cheese
     Fill each chile with a strip of cheese. Press gently to close.

  3. Make the Batter
     Beat egg whites to stiff peaks. Gently fold in yolks, flour, salt, and pepper.

  4. Fry the Chiles
     Heat oil in skillet over medium. Dip each stuffed chile into batter and fry until golden on both sides (about 2–3 minutes per side).

  5. Drain & Serve
     Place on paper towels. Serve hot with sauce and toppings.

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  🔥 Tips & Variations

  • Add shredded chicken or beef with cheese

  • Use pepper jack for extra spice

  • Bake instead of fry at 400°F for 15 minutes

  • Freeze before frying for easy prep

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  🍽️ What to Serve with Hatch Chile Rellenos

  • Mexican rice

  • Refried beans

  • Calabacitas (zucchini & corn)

  • Warm tortillas