Hatch Chiles Relleno

dmourati

Like some other forum members, I've been enjoying the Hatch Chile season. I decided to make Hatch Chiles Relleno.

A YouTube search turned up this recipe. I will say, I'm prone to the involved recipes and this one is definitely time consuming. As I finished my final bite this evening, I declared it was worth it. Try it and see for yourself!



The recipe:

https://www.youtube.com/watch?v=R37gH7-83O8

I started with 5 lbs of Medium Fresh Hatch Green Chile - (Joe Parker) courtesy of the Hatch Green Chile store.  The chiles arrived Thursday looking and smelling straight from the farm.



I charred, peeled, and seeded all the peppers.



I roasted all 5 pounds and set aside 15 or so of the best ones to stuff later (as in tonight)!

Today, I made the sauce with dried chiles (not Hatch), a cheese/cilantro filling, and then a batter to coat the chiles in.



Frying the stuffed chiles was the hardest part.



Like a mini omelette. 




My wife made the green rice.

The recipe calls for sauce on the plate first, then rice, then chiles relleno, then some more sauce on top.

It was damn tasty.

EDIT: Note, the recipe calls for 1 tbsp of salt in the egg mixture, we found that too salty. Try a tsp instead.

SciAggie

They look delicious. 

StillH2OEgger

That looks wonderful! Nice work.

NorthPilot06

Wow, excellent!  That looks like an involved and delicious cook — I usually draw the line at frying things myself, but I might have to move the line haha

bluebird66

Very nice!

Richard Fl

reminds me when I grew up in mid 50's in Albiquerque Father would bring home a large gunny sack (50 lbs or so) fresh filled from the Hatch field and have a roasting party with lots of friends and cerveza After they were roasted people or chiles too many yearss ago mother would take the fresh peeled chiles stuff with extra sharp cheddar cheese and no batter tosses on a hot cast iron pan to melt the cheese still eat them that way season is here. miss the old days I am 75 and have not been back to NM since the 70's

TTC

Great cook

northGAcock

Botch

@dmourati, I've been a chile-head since moving to Albuquerque in 1987, but have yet to try relleños myself (they're my usual go-to in a restaurant).  Hats-off to you!  
 
One hint: you sautèed yours, they're usually deep-fried (that's probably why it was the most difficult step).  
 
My chiles were fairly meaty/thick-walled this year (wet summer?) so I may have to give these a go myself.  

northGAcock

Botch said:

@dmourati, I've been a chile-head since moving to Albuquerque in 1987, but have yet to try relleños myself (they're my usual go-to in a restaurant).  Hats-off to you!  
 
One hint: you sautèed yours, they're usually deep-fried (that's probably why it was the most difficult step).  
 
My chiles were fairly meaty/thick-walled this year (wet summer?) so I may have to give these a go myself.  

@dmourati and @Botch.....teach me something here. I think of a Chile rellenos as using the Poblano pepper. Is a relleno the use of a pepper and not specific to the type?

dmourati

Relleno just means stuffed.

Poblanos are more readily available year round and country wide so they are the most common pepper used for Chile Relleno. 

smbishop

Excellent cook, I love the involved recipes, way to go!