How to Make Chile Rellenos

This is one of my favorite entrees to order at a Mexican restaurant. These Hatch green Chiles need to be grilled. But first things first…where or when can I even buy these chiles? They are in season August-September if you plan on buying them at your local grocery store. Otherwise, you’ll have to get them online:

https://www.hatch-green-chile.com/

But you’ll still have to wait until July for shipping. They are taking preorders, $30 for 5lbs and there are 4 heat levels to choose from. I doubt if you’ll have that option in the grocery store.

There are substitutes for the Hatch green chile here…if you can’t wait. 

 This recipe makes 8 chiles or 2 per person. 

Ingredients: 

8 whole Hatch green chiles 

1 1/2 cups cotiza cheese (substitute feta)

1/2 cup asadero cheese (substitute mozzarella)

1 bunch cilantro 

3 eggs

2 tablespoons flour 

1 tablespoon salt 

1 tablespoon cooking oil

Accompaniments:

2 cups rice 

Diced white onions and radishes for garnish 

Directions:

On your grill or a grill pan turn chiles until blackened and blistering. Place them in a bowl and cover it with plastic wrap to steam the skin. Once cooled peel the skin off carefully then slit them from top to bottom. Gently rinse off seeds.

To make the filling use you food processor. Add the 2 cheeses and the cilantro, pulse until combined. Put 4 oz of this mixture into the chiles and form them back into original chile shape.

To make the batter, separate the whites from the yolks. Whip the whites in a mixing bowl until stiff. Whip yolks in a separate bowl until foamy, about 3 minutes. Fold the egg yolk, flour and salt into the stiff egg whites. 

Preheat oven to 400F. Heat oil in a saucepan on medium heat. Place one chile in the batter then in the saucepan and pour 1/4 of the batter over it (it should resemble an omelet). Cook only one chile at a time and cook for 2 minutes on each side. Then place in an oven safe baking dish. Repeat for remaining chiles. Place baking dish in oven a bake for an extra 3 minutes. Plate each relleno on a bed of rice and top with chopped onion and radish.