Simple Roasted Hatch Chile Rellenos

Here’s a simple roasted Hatch chile rellenos recipe that keeps things easy but delicious:

🌶 Simple Roasted Hatch Chile Rellenos

Ingredients

• 6 Hatch chiles (roasted, peeled, seeds removed)

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

• ½ cup cooked rice or beans (optional, for a heartier filling)

• 2 eggs, separated

• 2 tbsp flour

• ¼ cup milk (optional, for a lighter batter)

• Salt & pepper, to taste

• Oil, for frying (or baking option below)

• Salsa or enchilada sauce, for serving

Instructions

1. Roast the Hatch chiles

   • Place whole chiles on a baking sheet under the broiler (or on a grill).

   • Turn until skins are blistered and charred.

   • Place in a bowl, cover with plastic wrap for 10 minutes, then peel off skins.

   • Carefully slit one side and remove seeds.

2. Stuff the chiles

   • Fill each chile with cheese (and rice/beans if using).

   • Gently close them up; toothpicks can help keep them sealed.

3. Make the batter

   • Beat egg whites until stiff peaks form.

   • In a separate bowl, whisk yolks, flour, milk, salt, and pepper.

   • Fold yolk mixture into the whites to make a fluffy batter.

4. Cook the rellenos

   • Heat about ½ inch of oil in a skillet.

   • Dip each chile into the batter and fry until golden on both sides.

   • Drain on paper towels.

   👉 For a lighter version: Place stuffed chiles in a baking dish, top with a little sauce and cheese, and bake at 375°F (190°C) for 20 minutes.

5. Serve

   • Spoon salsa or enchilada sauce over the top.

   • Garnish with cilantro, sour cream, or avocado slices if you like.