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Loading...Hatch chiles from New Mexico's Mesilla Valley are the soul of this classic relleno: fire-roasted, peeled, and stuffed with melty white cheese, then dipped in a fluffy egg batter and fried until golden. Served with a simple red chile sauce, it's a beloved plate across the Land of Enchantment.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 servings (2 rellenos each)
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 52 gFat
- 18 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 5 gSugar
- 32 gProtein
- 980 mgSodium
- 480 mgPotassium
- 580 mgCalcium
- 3 mgIron
- 35 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the rellenos
- 8 large fresh Hatch green chiles, stems intact
- 1 tbsp neutral oil, for roasting
- 1 lb Monterey Jack cheese, cut into 8 thick batons
- 4 oz queso fresco, crumbled (optional, mixed with Jack)
- 1/2 tsp kosher salt
For the egg batter
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 2 tbsp whole milk
- 1 tsp cornstarch
For frying and serving
- 2 cups peanut or canola oil, for frying
- 1 cup prepared red chile sauce, warmed (for serving)
- Crumbled queso fresco and chopped cilantro, to garnish
Directions
- Set chiles on a foil-lined sheet pan, drizzle with oil, and broil 4 inches from the heat, turning every 2 minutes, until skins are blackened and blistered on all sides, about 8-10 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and steam 10 minutes.
- Once cool enough to handle, gently rub off the charred skins under running water. Make a lengthwise slit down one side of each chile and, with a small spoon or your fingers, carefully remove the seed cluster while keeping the stem and body intact. Pat the chiles dry with paper towels and season the cavities with the salt.
- Stuff each chile with a baton of Monterey Jack (and a sprinkle of queso fresco if using), pressing gently so the cheese fills the cavity without splitting the chile. Set aside on a plate.
- In a medium bowl, whisk the egg yolks with milk until smooth. Sift in the flour, cornstarch, baking powder, and salt; whisk into a smooth, thick batter. In a separate clean bowl, beat the egg whites with a hand mixer to stiff, glossy peaks, then fold them gently into the yolk batter in three additions, keeping the mixture light and airy.
- Heat 1 inch of oil in a heavy 10-inch skillet or Dutch oven to 350°F (175°C). Working one at a time, hold a stuffed chile by the stem, dip it fully into the batter, and let excess drip off for a second before lowering it into the oil. Fry 2 rellenos at a time, spooning hot oil over the tops, until the batter puffs and turns deep golden, about 3-4 minutes per side.
- Transfer fried rellenos to a paper towel-lined rack to drain briefly, then keep warm in a 200°F oven while you fry the remaining chiles. Maintain oil temperature between 340-355°F throughout.
- To serve, spoon a generous pool of warm red chile sauce onto each plate and nestle 2 rellenos on top. Garnish with crumbled queso fresco and a scatter of fresh cilantro. Serve immediately with refried beans and Spanish rice on the side.
Cook’s Notes
- Choose firm, thick-walled Hatch chiles (sometimes labeled 'big Jim' or 'New Mexico 6-4') for easier stuffing and less tearing.
- Roast chiles right before serving if possible; pre-roasted chiles from the freezer work, but fresh-roasted flavor is unmatched.
- Keep oil at 340-355°F; too cool and the batter absorbs oil, too hot and it browns before the cheese melts.
- For a lighter relleno, skip the batter entirely and dip the stuffed chiles in beaten egg only before pan-frying in a little oil.
- If batter deflates while you work, re-whisk gently; stiff egg whites are the key to that signature puffy, cloud-like crust.
