Chile Rellenos | I am New Mexico

Chile Rellenos


If you’re from New Mexico, you might have a good idea of how to do this, but if you didn’t watch your grandmother or mother very carefully, you may never know your family recipe. No need to worry!

This recipe just about sums up a good chile relleno recipe. Of course, you can make it your own by experimenting.

Chile Rellenos / Photo by ig: theliquidmuse

Chile Rellenos / Photo by ig: theliquidmuse

Serving Size: 4-6


  • 6 Whole New Mexico Hatch Green Chiles, Roasted and peeled
  • 1/2 lb Monterrey Jack, Colby Jack, Cheddar Cheese, or preferred cheese
  • 7 eggs
  • salt
  • *flour



  • Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles and flour them before dipping in batter.


  • Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh. If the chile is extremely soft, you may not even need a knife. You may be able to just use your fingers to pull it apart a bit so you can get inside.
  • Place a slice of cheese into the chile, but don’t force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together. You can also use a filling to stuff the chiles with such as this chicken and cheese filling
  • This step is optional Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick. Chiles naturally have oils in them, so if the oils were rinsed away or removed during the steaming process, you may need to do this to get the batter to stick. Also, if the chile is very “wet” the batter will slide off. So you can also try dabbing the moist chiles with a clean towel to dry them a bit.


  • For a simple batter, whip 5-7 egg whites until stiff peaks form. Beat the egg yolks in a separate bowl with a pinch or two of salt. Slowly fold the yolks into the batter without breaking down the whites. It’s okay if the yolks look kind of streaked through the batter. Do not stir them in, or the whites will break down and the batter will become soupy.


  • One at a time, dip the stuffed chiles into the batter and then carefully place them into the hot oil. Cook until batter is a crisp golden brown.


  • Remove chiles from the oil and drain on paper towels. Serve immediately as they will become soggy as they cool. Chiles Rellenos really need to be eaten immediately. They do not re-heat well because they will be soggy.