Fall in New Mexico is my favorite time of year. The heat finally begins to give way to cooler temperatures, and the smell of roasting green chiles fills the air. I don’t think there’s a smell more intoxicating than roasting green chiles. It is a sure sign that fall is upon us.
Green chiles are truly a versatile ingredient. It goes well with everything– pizzas, burgers, burritos, stews. It adds the perfect heat to any dish. While I enjoy green chile on just about anything, my favorite thing to do with them is make chile rellenos. Today I’m going to share with you my favorite fall recipe– chile rellenos.
What Are Chile Rellenos?
Chile rellenos are a traditional Mexican dish made with roasted green chiles (or poblanos) that are stuffed with cheese, dipped in an egg batter, and fried until golden brown. This all comes together to create a spicy, cheesy, and comforting dish.
Tips to Get Started:
Use fresh green chiles! Do not use your previously frozen ones as they can fall apart and leave you with a cheesy mess.
Select large green chiles for your chile rellenos.
Make sure there are no holes or tears in the chiles you select! Otherwise, you’ll end up with cheese all over your pan and not in your chile relleno.
As with peeling green chiles, making chile rellenos is a labor of love, so I recommend recruiting a friend or family member to join in on the fun. My mom and I make these together every year.
- 24 large, roasted and peeled green chiles (do not remove the stem)
- 16 oz. block of cheese, cut into 3/4-inch strips
- A dozen eggs
- 2-3 cups of all-purpose flour
- 1-2 cups vegetable or canola oil for frying
- Red salsa for topping, any brand or homemade (optional)
1. Stuff your green chiles. Create a small hole near the stem of each chile and stuff strips of cheese in each one.
2. Working in batches, separate four eggs. Mix the yolks in a bowl and set aside. In another bowl, beat the egg whites until you have stiff peaks. Mix the yolks into the whites.
3. Place flour in a shallow bowl. I like to use a rectangular Tupperware container so I can dredge multiple chiles at a time.
4. Heat oil in a large pan or skillet over medium heat. Dredge each stuffed chile in the flour. Tap off excess flour. Then dip into the egg mixture to fully coat each chile. Gently lay the chiles into the oil being careful not to overcrowd the pan. Fry until golden brown and cheese has melted, about 3-5 minutes per side.
5. Repeat steps 2 – 4. Each batch makes about 8 chile rellenos.
6. Serve with rice and beans
When you bring home your bag of roasted green chiles this fall, I hope you’ll give these chile rellenos a try. It’s sure to become a family favorite and will make you even more excited for fall in New Mexico.
Originally published October 2020.
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