hatch chile peppers

This chile relleno recipe is the ultimate stuffed pepper, with roasted peppers filled with melty cheese, battered and lightly fried. It doesn&#039;t get better than this.

Chile Relleno Recipe

peppers

eggs (separated)

flour (separated)

melty cheese (or equivalent of shredded cheese)

salt

Roast

Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.

Steam

Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.

Peel

Once cooled, peel off the blackened skins.

Slice

Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.

Stuff

Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.

Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.

Egg Batter

Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.

Flour

Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.

Fry each pepper about 2-3 minutes each side, or until they are a golden brown.

Drain

Remove the peppers and set them onto a paper towel lined plate to drain excess oil.

Serve

This Green Chile Queso Fundido antojito is a favorite! This type is made from seasonally roasted Hatch Chile. Green chili season is a perfect reason to make this indulgent dish with gooey cheese. Learn to make this with seven ingredients, and max out the flavor in the cutest little baking dish for easy entertaining. This Queso Fundido recipe is gluten free.

Hatch Green Chile Queso Fundido

Hatch green chile (small diced)

Red bell pepper (small diced)

monterey jack cheese

olive oil

Onion (small chopped)

Garlic (minced)

tsp sea salt

water

Wash and prep all ingredients; starting with the vegetables first and the cheese cutting last. Refrigerate the cheese after its been cut.

Heat oil for 2 minutes on medium heat. Add onions, and saute for a 3 minutes then add the garlic and red pepper. Continue to saute for additional 6-8 minutes until bell pepper is tender.

Top 2 hatch chile peppers recipes from across the web

The most viewed hatch chile peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chile Relleno Recipe

Hatch Green Chile Queso Fundido

Top 2 hatch chile peppers recipes from across the web

The most viewed hatch chile peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chile Relleno Recipe

Hatch Green Chile Queso Fundido

The most viewed hatch chile peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine