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Three cheesy hatch chile rellenos served on a white plate with a red sauce.

Cheesy Hatch Chile Rellenos

Enjoy these flavorful, cheesy Hatch Chile Rellenos with a spicy tomato sauce, perfect for a delicious Mexican-inspired meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Chiles and Cheese
  • 8 pieces hatch green chiles
  • 8 to 10 oz Oaxaca cheese or similar melting cheese
  • 6 large eggs separated
  • 2/3 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • vegetable oil for frying enough to submerge chiles
  • 5 medium tomatoes Roma or fresh variety
  • 1 small white onion
  • 5 cloves garlic
  • 2 tbsp chopped cilantro
  • 1 tsp salt
  • 1/4 cup sliced jalapenos optional

Method
 

  1. Broil chiles until blackened, steam in a bag for 10-15 minutes, then peel and slit to remove seeds. Stuff with cheese and seal with toothpicks.
  2. Separate eggs, beat whites until stiff peaks, then fold in yolks to make batter.
  3. Mix flour, salt, and garlic powder. Dredge stuffed chiles in flour, dip in batter, then fry until golden, about 2-3 minutes per side.
  4. Blend tomatoes, onion, garlic, cilantro, salt, and jalapenos into sauce. Heat until boiling, then simmer.
  5. Serve fried chiles with warm sauce. Enjoy immediately while hot.

Notes

Frying in small batches ensures even browning and crispiness.