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Hatch Chiles Rellenos

dmouratidmourati Posts: 1,135
edited September 2021 in EggHead Forum
My second go at a very fancy Chiles Rellenos recipe by chef Joseph Wrede.

I like trying difficult dishes because doing so forces me to learn more kitchen techniques. For this one, it was seperating, beating, and generally working with eggs.

Here are my rellenos, and final plate (I served my wife). Green rice, red sauce, egg, chiles stuffed with cotija and oaxaca mixed with cilantro. Someone in one of the comments said cilantro is not authentic NM cuisine but I don't know one way or the other.

Mountain View, CA


  • BotchBotch Posts: 13,418
    edited September 2021
    I've only tried making Rellenos once (won't do it again) and the big challenge was inserting cheese into a soft, roasted chile, rolling it in flour, then into batter, and frying it without it disintegrating along any step of the way.  I love them, but I'll spend the money and leave the cooking of them to the pros (as I do with sushi and jambalaya).  
    EDIT:  and I am embarrassed, after five years of living/dining in Albuquerque, that I can't remember if they used cilantro, or not.  The brain cells are the third to go...

    There are no known cave paintings, worldwide, of anyone with a salad.  

    Ogden, Utard  
  • danhoodanhoo Posts: 440
    Looks great! 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820  WSM 22 
  • stv8rstv8r Posts: 1,059
    I have never seen a Chiles Rellenos with egg like that before but am always open to new things. The best ones I've had had a rice/ground beef mixture inside the chili and a cheese blanket with the sauce. I'd definitely give these a try though!
  • I’ve been in NM for nearly 10 years now and chile replenish are probably my favorite NM dish. I’ve only tried making them a few times myself. Those look pretty good. Your red chile looks great too. 

    The egg batter is really tricky and there’s a few variations. I generally break them into two categories. One results in a thin and crispy coating and the other results in sort of a batter pancake, both are great. 

    I’m in Albuquerque and didn’t really ever notice the absence of cilantro, but I think you’re right. Saw this on Wikipedia on the NM cuisine page too, referring to cilantro. 

    not common in traditional New Mexican cuisine, but one of the defining tastes of Santa Fe style.

    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.

  • BotchBotch Posts: 13,418
    @Plutonium, given your address and handle, do you work for Sandia Labs, or the Air Force Weapons Laboratory?  I worked closely with both from '87 to '92, I was assigned to the Directorate of Nuclear Surety but I think they've been reorg'd/renamed now.  

    There are no known cave paintings, worldwide, of anyone with a salad.  

    Ogden, Utard  
  • @Botch, correct I do work at SNL.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.

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