Hatch Chile Rellenos

These tasty chiles from Hatch, New Mexico are available in late August and September.  You can substitute with Anaheims if they’re not available.

INGREDIENTS                                                  QUANTITY

Hatch chiles, about 5 inches                             4 each

Monterrey Jack cheese, shredded                   1 cup

cheddar cheese, shredded                               1 cup

buttermilk                                                              1 cup

yellow corn meal                                                 2 cups

 

ROASTING THE CHILES

1. Place Hatch chiles on hot grill for 20-25 minutes.  Turn with tongs occasionally until they evenly blacken and blister.

2. Remove chiles with tongs and place a zip lock plastic bag for 10 minutes; this allows the chiles to sweat and cool down so they will easy to peel.

3. Take chiles from bag (using plastic gloves) and peel outside skin.  Gently scrape out the seeds.

4. Make a split from the bottom of the stem to the point of each chile.

 

BREADING & STUFFING

1. Stuff each chile with 0.5 cup of mixed cheese and secure with toothpicks.

2. Dip the chiles in buttermilk, making sure they are well coated.

3. Bread chiles in yellow corn meal and coat well.

4. Refrigerate the chile rellenos until cheese is hard before frying.

 

COOKING & SERVING

1. Fry chile rellenos at 375 degrees for 3 minutes or until golden brown all over.

2. Drain excess oil.

3. Serve with our Three Chile Sauce (see recipe) or your favorite enchilada sauce.