Description
Enjoy delicious Cheesy Hatch Chile Rellenos with cheese-stuffed chiles fried to perfection! Try this recipe today for a flavorful meal.
Ingredients
Scale
- 8 Hatch green chiles
- 8 to 10 oz Oaxaca cheese (or similar melting cheese)
- 6 large eggs, separated
- 2/3 cup all-purpose flour
- Vegetable oil, for frying
- 5 medium tomatoes
- 1 small white onion
- 5 garlic cloves
- 2 tbsp chopped cilantro
Instructions
- Roast the chiles on a foil-lined baking sheet under the broiler until blackened. Transfer them to a ziplock bag to steam for easier peeling.
- Peel the skins off the cooled chiles, cut a slit down one side, and remove seeds. Stuff each chile with cheese and secure with toothpicks.
- Beat egg whites until stiff peaks form, then fold in yolks gently.
- Mix flour, salt, and garlic powder in a shallow dish.
- Heat vegetable oil in a pan to 350°F (175°C). Dredge each stuffed chile in flour then coat with egg batter before frying until golden brown.
- Blend tomatoes, onion, garlic, cilantro, and salt for the sauce; heat until boiling before reducing to simmer.
- Serve hot with sauce drizzled on top.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno (120g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg