How to Make Cheesy Hatch Chile Rellenos Perfectly Every Time

Oh, my goodness! If you’re anything like me, you absolutely adore flavorful Mexican food that warms the heart and soul. Today, I’m thrilled to share my recipe for Cheesy Hatch Chile Rellenos—a dish that’s not only delicious but also perfect for quick family dinners. With smoky Hatch chiles and melty Oaxaca cheese, this recipe is sure to become a favorite in your home. Plus, it’s a fantastic way to incorporate fresh ingredients into your meals, making it one of my go-to Fresh Hatch Chili Recipes!

Why You’ll Love This Recipe

• Easy to follow, making it perfect for weeknight dinner ideas.
• Deliciously cheesy and packed with flavor.
• Great for meal prep and can be made ahead of time.
• Perfect for impressing family and friends at gatherings.
• Versatile—can be served with various sauces or sides.

Ingredients

To make these scrumptious Hatch Chili Rellenos, you’ll need the following ingredients:

• 8 hatch green chiles
• 8 to 10 oz Oaxaca cheese (or a similar melting cheese)
• 6 large eggs, separated
• 2/3 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• Vegetable oil, for frying
• 5 medium tomatoes (Roma or any fresh variety)
• 1 small white onion
• 5 garlic cloves
• 2 tbsp chopped cilantro
• 1 tsp salt
• 1/4 cup sliced jalapenos (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create these delightful Stuffed Hatch Chile Recipes:

1. Place the Hatch green chiles on a foil-lined baking sheet and broil them for 5-10 minutes, or until the skins are blackened and blistered in spots. Flip the chiles and broil for another 5-10 minutes to blacken all sides. Remove the chiles from the oven and transfer them to a gallon-sized ziplock bag to steam for 10-15 minutes; this will make the skins easier to peel. Do not steam for longer or the chiles might become too soft to handle.
2. Once the chiles are cool enough to handle, remove them from the bag. Peel off the skins gently. Cut a slit down one side of each chile and carefully remove the seeds. Stuff each chile generously with Oaxaca cheese or a similar melting cheese, and use 1-2 toothpicks to seal each chile closed.
3. Separate the eggs, placing the whites in a mixing bowl and the yolks in a separate cup. Beat the egg whites on high speed until stiff peaks form. Then, reduce the speed to low and slowly incorporate the yolks into the whites. The resulting batter should be light and foamy. Set aside.
4. In a shallow dish, combine the all-purpose flour, 1 teaspoon salt, and garlic powder. This mixture will help the batter stick to the chiles. Set up an assembly line with the stuffed chiles, the flour mixture, and the egg batter for easy frying.
5. Heat vegetable oil in a deep pan to 350°F (175°C). Dredge each stuffed chile in the flour mixture, then carefully dip it into the egg batter, ensuring it’s fully coated. Gently place each chile in the hot oil and fry for 2-3 minutes on one side, then flip and fry for another 2-3 minutes, or until golden brown all over. Fry in batches to avoid overcrowding the pan. I always fry only two at a time—this way they get evenly golden without cooling the oil too much.
6. Place the tomatoes, white onion, garlic cloves, chopped cilantro, and salt (and jalapenos if desired) into a blender. Blend until smooth. Transfer the sauce to a medium saucepan and heat over medium heat until it begins to boil, then reduce to a low simmer until ready to serve. For an even more robust flavor, I like to roast the tomatoes and onion at 400°F for 10-15 minutes before blending.
7. Plate the hot, fried chiles rellenos and serve immediately with the red sauce from Step 6. You can also add salsa verde or Mexican crema if you like. Enjoy your freshly made chiles rellenos while they’re piping hot!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Hatch Green Chile Recipes turn out perfectly every time:

• Make sure to choose firm, fresh Hatch chiles for the best flavor.
• Don’t rush the frying process; allow the oil to reach the right temperature for crispy results.
• Feel free to experiment with different cheeses for stuffing—pepper jack adds a nice kick!
• For a fun twist, try adding some cooked ground beef or chicken to the cheese filling.

How to Serve

These Hatch Chili Rellenos are best served hot and fresh! Pair them with:

• Mexican rice or refried beans for a complete meal.
• Fresh guacamole and tortilla chips for a delightful appetizer.
• Top with your favorite salsa or a drizzle of sour cream for added flavor.

Make Ahead and Storage

If you’re planning ahead, you can prepare the stuffed chiles and batter in advance. Just store them in the refrigerator until you’re ready to fry. They can also be frozen after frying—just reheat in the oven for a crispy finish. This makes them a fantastic option for 30-minute meals on busy weeknights!

So, there you have it! My recipe for Cheesy Hatch Chile Rellenos is not only a crowd-pleaser but also a wonderful way to enjoy the flavors of Mexico right at home. If you’re looking for more delicious ideas, check out my Ground Beef Stovetop Chili or Hatch Green Chile Enchiladas for more inspiration. Happy cooking!