Laun/Pruett Recipe CollectionHelen's Hatch New Mexico Chile Rellenos
Laun/Pruett Recipe Collection
2 pounds large, roasted and peeled chiles (Anaheim, or Poblano work well)or Hatch New Mexico chiles, one or two chiles per person
3-6 large eggs (approx. 1 egg for 2 small/medium chiles)
1/4 cup flour (optional)
Jack cheese, sliced in 1/2 inch pieces the length of the chile.
Cast iron frying pan with 2 inches of oil
Pinch of salt
Paper towels for draining
Stuff the chiles
Place a slice of cheese into the chile, If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.
Prepare the batter:
Prepare batter
For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. 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, or if you are using canned chiles you may need to do this to help the batter to stick.
Prepare batter
For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
Cook chiles
One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
Drain excess oil.
Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.
Tips:
Use cold eggs for the batter.
Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
The flour should be a very light coat. It helps the batter stick to the chile.
Monterey Jack and Queso Blanco work well for Chile Rellenos
Recipe Contributed by
Mary Ann Laun