Instructions
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1Brown ground beef in a skillet over medium heat. Season generously with Hatch Green Chile Powder. Once fully cooked, stir in grated cheese until melted and well combined. Set aside to cool slightly.
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2Combine flour, salt, and pepper on a flat plate. Set aside.
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3Beat egg whites in a large bowl until stiff peaks form. Gently fold in egg yolks and baking powder until just combined.
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4Carefully slit each roasted Hatch Green Chile pod open along one side and remove the seeds, keeping the pod as intact as possible.
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5Stuff each chile generously with the ground beef and cheese filling and press the edges closed.
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6Roll each stuffed chile in the seasoned flour, dusting both sides evenly. Dip into the egg batter, coating thoroughly.
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7Heat vegetable oil in a large skillet over medium-high heat to about ½ inch depth. Carefully place the battered chile into the hot oil and fry until golden brown on both sides, turning once. Drain on a paper towel and serve hot.
Dabaw's Chile Rellenos are a true New Mexico classic — roasted Fresh Hatch Green Chile pods stuffed with seasoned ground beef and melty cheese, dipped in a light, airy egg batter, and fried to golden perfection. This is the kind of recipe that carries decades of family tradition in every single bite.
If there is one dish that sits at the very heart of New Mexico cooking, it just might be the chile relleno. And when you make them with Fresh Hatch Green Chile — roasted, peeled, and stuffed by hand just like Dabaw always did — there is simply nothing better. This is the recipe people request at every family gathering, the one that takes a little time and care to make, and the one that is absolutely worth every bit of effort.
Dabaw's version keeps things beautifully simple and deeply traditional. The filling is seasoned ground beef cooked with Hatch Green Chile Powder and stirred together with grated cheese until everything is melted and savory and just right. The batter is a classic egg white batter — beaten until stiff and folded together with the yolks and a touch of baking powder — which fries up into that signature light, golden coating that chile relleno lovers know and love.
The key to a great relleno is in the roasting. Take your time with the Fresh Hatch Green Chile, roast them until the skins are properly charred and blistered, let them steam, and peel them carefully so the pods stay as intact as possible. A chile that holds together well is a chile that stuffs beautifully and fries up perfectly. Follow Dabaw's steps, take your time at the stove, and you'll have a plate of chile rellenos that would make the whole family proud.