Irresistibly Cheesy Hatch Chile Rellenos You’ll Crave

Experience the magic of Cheesy Hatch Chile Rellenos with roasted chiles and Oaxaca cheese for a delicious comfort food.

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Course: Main Dishes

Cuisine: Mexican

Keyword: Cheese Dish, Cheesy Hatch Chile Rellenos, comfort food, Hatch Chiles, Mexican Cuisine, Rellenos

Prep Time: 30

Cook Time: 30

Steaming Time: 15

Total Time: 1 15

Servings: servings

Calories: 300kcal

6 Hatch green chiles These are the star of the show with their unique flavor and mild heat.
2 cups Oaxaca cheese This melting cheese provides a creamy, gooey texture.

4 medium Fresh tomatoes Use Roma or any fresh variety for a vibrant, flavorful base.
1 medium White onion Contributes a sharp sweetness.
2 cloves Garlic cloves Minced for an aromatic kick.
¼ cup Chopped cilantro Adds freshness and balances flavors.
1 teaspoon Salt Crucial for flavor.
1 Sliced jalapeños (optional) For extra heat.

Preheat your broiler and arrange the hatch green chiles on a foil-lined baking sheet. Broil for 5–10 minutes, turning halfway, until skins are blackened.
Transfer the chiles to a ziplock bag to steam for 10–15 minutes.
Gently peel the skins from the cooled chiles, cut a slit, and remove seeds.
Stuff each peeled chile with Oaxaca cheese and seal with toothpicks.
Beat egg whites until stiff peaks form, then gently fold in yolks.
Combine flour, 1 teaspoon salt, and garlic powder in a shallow dish.
Heat vegetable oil to 350°F (175°C) in a deep pan.
Dredge each stuffed chile in the flour mixture, then dip in egg batter.
Fry each coated chile for 2–3 minutes on each side until golden brown.
Drain fried chiles on paper towels.
Blend tomatoes, onion, garlic, cilantro, and 1 teaspoon salt. Heat in a saucepan until smooth and boiling, then simmer.
Serve fried chiles topped with the vibrant red sauce.

Serve hot for the crispiest Cheesy Hatch Chile Rellenos. Customize your filling as needed.