Simple Beer Batter Hatch Chile Rellenos Recipe

Simple Beer BatterHatch Chile Rellenos —When it comes to New Mexico cuisine, you can just about put green chile in anything and transform it into something delicious. Better yet, red chile, and equally amazing bi-product of the green chile. Regardless of how things are the norm, we tend to try different things when it comes to recipes. Here is a new take on a New Mexican classic, the chile relleno, but this time, battered with beer.

Serves 4

Ingredients

4 Large Hatch Green Chiles (May substitute with different variety, due to availability)
16 oz. Beer (Pabst Blue Ribbon)
1^1/2 cups flour (Gold Medal Flour)
1 teaspoon roasted garlic powder (William-Sonoma)
1 teaspoon roasted onion powder (William-Sonoma)
^1/2 teaspoon Himalayan pink salt (Trader Joe’s)
4-6 ozs. Sharp White Cheddar (Kerrygold Dubliner Aged White Cheddar)
8 toothpicks
1 ^1/2 cups shortening (may substitute with lard or vegetable oil)

Instructions

To roast chiles:

Simply roast 4 fresh Hatch green chiles. I roasted mine on the barbecue grill for a smokier flavor. It takes about 20 minutes on high heat, closely watching that they don’t burn, and turning frequently. (Put on a pair of powder free latex gloves, if concerned about burning your skin) Once skin has blistered on the entire chiles, add to a large mixing bowl with ice (helps release skin). Then set aside.

Stove Roasted Hatch Green Chiles / Photo I am New Mexico

Grill Roasted Hatch Green Chiles / Photo I am New Mexico

To make beer batter, simply:

pour about half of a 16 oz. beer into a large mixing bowl
pour a 1/2 cup of flour into mix
add the onion powder, garlic powder, and the salt and mix until flour is mixed evenly with the beer.
add more beer slowly in stages and mix evenly, until smooth in consistency. I only used about 14 ounces
pour a cup of flour onto a dinner plate

To prepare relleno’s:

Cut four one ounce strips of the white cheese.
Take previously roasted chiles and carefully insert one strip of cheese into each of the four chiles.
Secure cheese to chile by using one toothpick on the top and one at the bottom of each relleno.
Put shortening into pan and turn stove temperature to medium-high, until oil is hot.
One at a time, place one chile relleno into beer batter, then into flour on plate before laying into hot oil gently.
Fry in oil, turning after golden brown on one side, then repeat for opposite side.
Repeat stage 5 and 6 until you have four crispy rellenos.

To prepare:

Garnish with beans and rice. Smother with green or red chile sauce, then serve.

Enjoy!