Servings: 4

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Hatch Chile Rellenos


4 large eggs, separated
1/2 teaspoon salt
1/2 cup flour
8 Hatch Chiles, roasted and peeled
8 finger-sized pieces of American, Jack, or cheddar cheese
1 tablespoon flour
1/2 inch oil in frying pan


Heat oil until hot.

Beat egg whites with salt until stiff. In separate bowl, beat egg yolks, then add salt and 1/2 cup of flour and mix well. Fold yolk mixture into egg whites just enough to mix. Use quickly, as batter will separate.

Make small slit in top of each chile and insert cheese. Roll chile in remaining tablespoon of flour to coat. Dip chile into batter. Fry in hot oil until golden brown, turning occasionally. If oil is hot, this will only take a few minutes. Drain on several layers of paper towels.

(Chile roasting instructions here.)

Source: New Mexico Department of Agriculture

Analyzed to serve 4 with 1 tablespoon oil per relleno. Calories 390, Total Fat 26g, Saturated Fat 7g, Trans Fat 0.5g, Cholesterol 215mg, Sodium 730mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 6g, Protein 15g, Vitamin A 30%, Vitamin C 360%, Calcium 25%, Iron 15%, Potassium 466 mg