Hatch Chile Rellenos

If you don't feel like going to all the work of making your own rellenos, check out our Pre-Made Rellenos that are available year round!

The Big Jim & Joe E. Parker Chilies make excellent rellenos (stuffed chiles) because the pods are large and meaty, but any of the New Mexican varieties work well in this recipe. Top these chile rellenos with either Classic Green Chile Sauce or Red Chile Sauce.

 


Dabaw's Chile Relleno

This recipe is from our great-grandma, Grace Berridge. We love this recipe because the batter is fluffy, crunch, and all together perfect.

FILLING (two choices):

1. Brown seasoned hamburger and onion, stir in grated cheese while hot to melt.      OR

2. Use strips of your favorite cheese (Monterey Jack, Colby, Asadero, etc…)

BATTER:

  1. Combine 1 Cup flour with 2 tsp salt and 1 tsp pepper on plate.
  2. Beat 4 egg whites until stiff, fold in egg yolks; add 1 tsp baking powder, 1/2 tsp salt.

Roast and peel long straight green chile, slit side open, take out seeds carefully. Carefully stuff chile with your choice of filling. Roll stuffed chile in flour, dusting both sides. Dip chile in egg batter. Fry in 1/2 inch of oil on medium high heat until browned on both sides.

Skinny Chile Rellenos

Ingredients

  • 4-6 Roasted and Peeled Hatch Green Chile Pods

  • 6 strips (4-5” long) Low-Fat Cheese

  • ¼ Cup Flour

  • 1 C Panko Bread Crumbs

  • 3 Egg Whites

Instructions

  1. Slit chile pod close to the stem and remove seeds (but not the vein).
  2. Stuff cheese inside the chile pod.
  3. Roll stuffed chile in flour, then dip in egg whites.
  4. Next, roll chile in panko bread crumbs.  
  5. Once the chile is prepped, then fry the chile in ½ inch of olive oil or coconut oil.

Beer Batter Chile Rellenos

FILLING (two choices):

1. Brown seasoned hamburger and onion, stir in grated cheese while hot to melt.      OR

2. Use strips of your favorite cheese (Monterey Jack, Colby, Asadero, etc…)

BATTER:

  1. Combine 1 Cup flour with 2 tsp salt and 1 tsp pepper in a mixing bowl.
  2. Pour in half of a 12oz beer (the darker the beer the better the flavor) into the flour mixture and stir until the consistency is thick and creamy. If needed, pour beer slowly into the batter until the desired consistency is reached.

Use roasted and peeled chiles, and remove seeds. Stuff the cleaned chile with your choice of cheese or meat filing. Roll stuffed chile in flour, dusting both sides. Dip chile in beer batter so the chile is very coated. Fry in 1/2 inch of oil on medium high heat until browned on both sides. Then salt to taste.



Products Used In This Recipe

Roasted and Peeled Hatch Green Chile

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Roasted and Peeled Hatch Green Chile

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Roasted and Peeled Hatch Green Chile

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