** This is a sponsored post. I received product from The Hatch Chile Store, but all of the text and the opinions are mine and mine alone.** @HatchGreenChile
This is my fabulous cheese chile relleno recipe! Simple and tasty!
I have been a cheese chile relleno lover for many, many years; ever since I discovered them at the Mexican restaurant where I worked right out of college. Prior to that, I had never even heard of the chile relleno.
Once I tried one, I was hooked and I wanted to eat chile rellenos regularly!
Imagine my surprise when Preston Mitchell, who with his wife Elaine founded The Hatch Chile Store in Hatch, New Mexico, emailed to ask me whether I’d heard of his product. He’d discovered my blog when one of his customers sent him my chile con queso recipe.
What a nice customer!
Since I had NOT heard of Hatch Chiles, Preston offered to send me some, no strings attached. I happily agreed and told him that, of course, I would love to return the favor by posting a recipe that features his chiles!
When the Hatch green chiles arrived in the mail, I was astounded and incredibly pleased that Preston had sent TEN POUNDS of roasted green chiles. (You can also purchase them raw from The Hatch Chile Store and roast them yourself.)
I couldn’t believe how generous Preston was with his green chiles. I never expected to receive so many.
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Here are most of the packages of chiles that he sent me. Mind you they were in dry ice. I defrosted a bag for this recipe.
Preston sent both whole chiles and chopped chiles. They were already roasted, which is perfect for me since I want to get right to cooking with them.
For this recipe, I am going to use the whole chiles.
The Hatch Chile Store chiles come in mild, medium-hot, hot, and XXX hot but since, as I’ve written elsewhere, Christopher is a wimp about hot spices, I played it safe and requested the mild ones.
How to make cheese chile rellenos
Take out 2 eggs at least an hour before starting the recipe. You want them at room temperature.
Make the sauce first. Gather those ingredients – cumin, chili powder, oregano, diced tomatoes, garlic paste, oil and an onion.
Add 1 ounce of olive oil to a sauce pan and heat it on medium. Add a small diced onion and cook for 5 minutes.
Add diced tomatoes, oregano, cumin, garlic paste, chili powder and salt and let it simmer for 10 minutes.
This will be very chunky, so if you like smoother sauce, use crushed tomatoes and some chicken stock.
As the sauce is cooking, start on the chiles.
Open the package of chile peppers and lay them on a jelly roll pan.
Cut off the stems and stick your finger into each one to take out the seeds and set aside.
Gather some more ingredients – A separated egg, two blocks of cheese – Monterey jack and colby , flour, baking powder and salt.
Cut the cheese in ¼ inch slices and cut each slice in half again. You want them to be longish rectangles.
Take a pieces of the cheeses and stuff them into the chile peppers. Depending on the size of the chile, each one should have 2 – 3 pieces in it.
Add the yolks to a shallow dish and whisk them together with baking powder and salt.
Also, place the flour in a shallow dish.
Get out your mixer, add the egg whites and use the whisk attachment and whip them up until the whites form stiff peaks.
Fold the whites into the egg mixture.
Heat a sauté pan on medium and once that heats up, and add 2 – 4 tablespoons olive oil in it.
Dip each cheese filled chile pepper in the flour, then in the egg mixture making sure it is all covered.
Line them up in the hot oil in the pan and cook for 3 – 4 minutes on each side. Of course, the bigger chiles take a little longer.
Mmmmmm. I plate two of these chee-licious rellenos with some beans, salsa and sour cream. Then I ladle on the enchilada sauce.
Now for a bite.
But look at that cheesy goodness peeping out of the Hatch green chile! Mmm.
I hope you enjoyed this cheese chile relleno recipe because it is so delicious.
Other popular Mexican dishes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Cheese Chile Relleno
Chile Rellano Sauce
- 1 tablespoon olive oil
- small onion diced
- 3 teaspoons garlic paste or 3 garlic cloves, crushed
- 28 ounces diced tomatoes can
- 2 teaspoons oregano dried
- 1 teaspoon cumin
- ½ teaspoon chili powder or more
- 1 teaspoon salt
- 8 Hatch green chiles (already roasted), stem cut off and seeds removed
- 8 pieces Colby Jack cheese ¼ inch x 2 inch slices
- 8 pieces Monterey Jack cheese ¼ inch x 2 inch slices
- ¾ cups all purpose flour
- 2 eggs separated
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 -4 teaspoons olive oil
- Heat a sauce pan on medium and add 1 tablespoon olive oil
- Add onion and sauté for 5 minutes
- Add diced tomatoes, garlic, oregano, cumin, chili powder and salt
- Simmer for 10 minutes
- Stuff chile peppers with both cheeses
- Place yolks, baking powder and salt in medium mixing bowl and whisk until combined
- Place whites in mixer and whip until peaks are formed
- Fold whites into the yolks
- Place flour on a shallow dish
- Heat sauté pan on medium and add oil once it has heated up
- Dip each chile pepper in flour first and then egg mixture, making sure all the sides are covered
- Place each chile pepper in the pan and sauté for 3 – 4 minutes on each side
- Plate 2 chile rellenos along with some beans, salsa and sour cream
- Ladle sauce on chile rellanos