Restaurant-quality chile rellenos, delivered frozen to your door. Each relleno starts with a whole, hand-selected Big Jim Hatch green chile — flame-roasted over an open fire, hand-peeled, stuffed with creamy Monterey Jack cheese, dipped in our signature egg batter, and fried until golden. We ship them frozen so you can enjoy authentic New Mexican flavor any night of the week.
Unlike mass-produced grocery store rellenos made with generic poblano peppers, ours are crafted exclusively with Hatch Valley green chile — grown in the same New Mexico soil our family has farmed for five generations. The difference isn't subtle. It's the smoky, earthy depth that only comes from real Hatch chile.
📦 What's in the Box
- 12 hand-dipped chile rellenos (sold by the dozen)
- Made with whole Big Jim Hatch green chiles
- Stuffed with Monterey Jack cheese
- Light, crispy egg batter coating
- Ships frozen with dry ice via UPS
- Serves: 4–6 people (2–3 rellenos per serving)
Why Our Rellenos Are Different
Most frozen rellenos you'll find — even ones labeled "Hatch style" — are made with poblano peppers grown in Mexico or California. They use the name, but not the chile. Our rellenos are different:
🌶️ Real Hatch Chile (Not Poblano)
We use Big Jim variety Hatch green chile — flame-roasted and hand-peeled in New Mexico. Poblanos are mild and generic. Hatch chile delivers smoky, complex flavor with actual character.
👨🍳 Hand-Dipped, Small Batch
Each relleno is individually stuffed and dipped by hand — not mass-produced on an assembly line. You can taste the craftsmanship in the light, crispy batter that stays intact when you cook them.
🧀 Real Cheese, Real Melt
We use Monterey Jack cheese that melts into gooey, stretchy perfection. No processed cheese product. No fillers. Just the good stuff.
🔥 Mild-Medium Heat
Big Jim chiles deliver 1,500–3,000 SHU — enough kick to know you're eating chile, but accessible for the whole family. Not bland. Not overwhelming. Just right.
How to Cook Hatch Chile Rellenos
Our rellenos arrive frozen and cook up crispy in minutes. No thawing required — just a quick defrost and your choice of cooking method:
Pan Fry (Best Results)
Defrost 30 sec in microwave. Pan fry in oil, turning occasionally.
7–10 min • Medium heatDeep Fry (Crispiest)
Defrost 30 sec. Fry in oil until golden brown all over.
4 min • 375°FAir Fryer (Healthiest)
Place 3 rellenos in basket. No oil needed. Flip halfway through.
9 min • 400°FPro tip: For extra-crispy rellenos, don't fully defrost them. A slightly frozen center helps the batter crisp up before the cheese melts through. Serve immediately — these are best straight from the pan.
How to Serve Chile Rellenos
In New Mexico, chile rellenos are served dozens of ways. Here are the most popular:
"Red or green?" — New Mexico's official state question. At every restaurant, you'll be asked which chile sauce you want. Can't decide? Say "Christmas" to get both. Try our green chile stew or jarred salsas to smother your rellenos in authentic New Mexican flavor.
What is a Chile Relleno?
Chile relleno (pronounced "CHEE-leh reh-YEH-noh") means "stuffed chile" in Spanish. It's a traditional Mexican dish that dates back centuries — roasted chile peppers stuffed with cheese or meat, coated in egg batter, and fried until golden. The dish originated in Puebla, Mexico, where it's traditionally made with poblano peppers.
New Mexican chile rellenos are different. Instead of mild poblanos, we use Hatch green chile — which delivers more heat, more smokiness, and more complexity. The Big Jim variety is the gold standard for rellenos because of its large size (perfect for stuffing), thick walls (holds up to frying), and exceptional flavor.
Fun fact: The Big Jim chile was developed by Jim Lytle in partnership with New Mexico State University and holds a Guinness World Record for the longest chile pepper ever grown (17.25 inches). It was specifically bred for making chile rellenos.
Frequently Asked Questions
How many chile rellenos come in an order?
Each order includes 12 chile rellenos (one dozen). This typically serves 4–6 people, with 2–3 rellenos per person as a main course.
How spicy are these chile rellenos?
Our rellenos are made with Big Jim Hatch chile, which has a mild to medium heat level (1,500–3,000 Scoville units). They have a noticeable kick but are family-friendly and won't overwhelm your taste buds.
What kind of cheese is inside?
We use Monterey Jack cheese, which melts into gooey, stretchy perfection and pairs beautifully with the smoky Hatch chile flavor. It's the traditional cheese choice for New Mexican rellenos.
How long do frozen rellenos last?
Stored in your freezer at 0°F, our rellenos stay fresh for up to 12 months. Once thawed, cook immediately and do not refreeze.
Can I bake these instead of frying?
We recommend pan-frying, deep-frying, or air-frying for the best texture. Baking is possible (375°F for 20–25 minutes), but the batter won't get as crispy. If you bake, consider finishing under the broiler for 1–2 minutes.
What's the difference between Hatch chile rellenos and regular chile rellenos?
Most chile rellenos are made with poblano peppers — a mild Mexican variety with little heat or complexity. Our rellenos use Hatch Big Jim green chile from New Mexico, which delivers a smoky, earthy flavor and more heat. It's the difference between generic and exceptional.
Are these gluten-free?
No. Our rellenos are coated in an egg batter that contains wheat flour. They are not suitable for those with gluten intolerance or celiac disease.
How are frozen rellenos shipped?
We ship frozen items via UPS with dry ice to ensure they arrive frozen. Orders ship Monday–Wednesday to avoid weekend delays. We cannot ship to P.O. boxes — please use a physical address.
Complete Your New Mexican Meal
Chile rellenos pair perfectly with other New Mexican staples. Build a complete meal with:
- Hatch Green Chile Stew — Our signature stew, ready to heat and serve
- Hatch Chile Tamales — Handmade pork or chicken tamales
- Green Chile Sauce — Perfect for smothering your rellenos
- Hatch Red Chile Rellenos — Made with red chile for a different flavor profile
Brave the heat
Not sure which variety is best for you? Use the Scovile Heat Units to determine your heat tolerance.
Chile pepper heat is measured in Scoville Units. The number of Scoville Units indicates the amount of capsaicin present.
