Description
A flavorful Mexican dish featuring roasted Hatch chiles stuffed with Monterey Jack cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a homemade smoky and spicy salsa made from roasted Roma tomatoes and various chili peppers, this recipe offers a perfect balance of creamy, spicy, and savory flavors.
Ingredients
Scale
For the Chiles Rellenos
- 10–12 Hatch peppers
- 8 eggs (room temperature)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour (plus more for dusting)
- Monterey Jack cheese or Queso Oaxaca, cut into strips
- Oil for frying
For the Salsa
- 4 Roma tomatoes
- 1 jalapeño or serrano pepper
- 5 chile de árbol (or to taste)
- 1/4 onion
- 3 garlic cloves
- 1 tsp chicken bouillon
- 1/2 tsp oregano
- Salt to taste
- 1 cup water
- 1 tbsp oil
Instructions
- Roast the Hatch Peppers: Place Hatch peppers directly over a gas flame, on a grill, or in a hot skillet. Roast until the skins are blistered and charred on all sides. Transfer the peppers to a plastic bag or covered container and let them sweat for 10 minutes. Carefully peel away the skins, make a small slit, and remove seeds and veins without breaking the peppers.
- Prepare the Salsa: In a saucepan, boil tomatoes, jalapeño (or serrano), and chile de árbol until softened. Transfer to a blender and add onion, garlic, chicken bouillon, oregano, salt, and 1 cup of water. Blend until smooth. In the same saucepan, heat 1 tbsp oil over medium-low heat. Pour in the blended sauce and simmer for 5–10 minutes. Taste and adjust salt. Keep warm until serving.
- Stuff the Peppers: Gently open each roasted chile along the slit. Stuff with strips of Monterey Jack or Queso Oaxaca cheese. Set aside while preparing the batter.
- Make the Egg Batter: Separate the eggs. Beat the egg whites until stiff peaks form. Add yolks one at a time, mixing gently to create a fluffy batter. Season with salt and black pepper.
- Fry the Chiles Rellenos: Lightly dust the stuffed peppers with flour so the batter adheres better. Dip each chile into the egg batter until well coated. Fry in hot oil, turning occasionally, until golden brown on all sides. Transfer to paper towels to remove excess oil.
- Serve: Place rellenos on a serving plate and spoon the warm salsa over the top. Serve hot with rice, beans, or a fresh salad.
Notes
- Make sure the Hatch peppers are fully dried after roasting to ensure the batter sticks properly.
- Use room temperature eggs to achieve a better volume in the egg batter.
- Adjust the number of chile de árbol according to your preferred spice level in the salsa.
- Frying temperature should be medium-high to avoid soggy batter and uneven cooking.
- Serve immediately after frying for the best texture and taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Hatch Chile Rellenos, Mexican stuffed peppers, fried chiles, homemade salsa, Monterrey Jack, queso Oaxaca, chile de árbol salsa
