Hatch Chile Rellenos
Hatch Chile Rellenos is a beloved Southwestern classic featuring flame-roasted Hatch green chiles stuffed with seasoned beef and melty cheese, dipped in a fluffy egg batter, and pan-fried to golden perfection.
This dish brings bold, smoky heat and comforting richness together in one bite.
Why People Will Love This Recipe
Authentic New Mexico flavor: Hatch chiles add a distinctive, earthy heat you can’t replicate with regular peppers.
Comfort food with a kick: The crispy coating, gooey cheese, and savory beef create an irresistible combo.
Perfect for special occasions or a cozy weekend dinner.
Key Ingredients
Fresh Hatch Green Chiles – roasted and peeled, these are the star of the show.
Ground Beef – seasoned and mixed with melted cheese for a hearty filling.
Cheese – Monterey Jack or Asadero are creamy, melty favorites.
Eggs – whipped for a light, airy coating.
Flour & Spices – used to help the batter stick and add a crispy finish.
Kitchen Tools
Skillet or frying pan
Mixing bowls
Hand mixer or whisk
Tongs
Knife and cutting board
Hatch Chile Rellenos
Ingredients
– Fresh Hatch Green Chile, roasted and peeled
– 1 cup flour
– 1 tsp salt
– 1 tsp pepper
– Your favorite cheese (Monterey Jack, Asadero, etc…)
– 4 eggs
– 1 tsp baking powder
– 4 cups vegetable oil
– Hatch Green Chile Powder
– Ground Beef
Instructions
Cook the Ground Beef: In a skillet over medium heat, brown the ground beef and season with Hatch Green Chile Powder. Once fully cooked, stir in shredded cheese until melted and combined. Set aside to cool slightly.
Prepare the Flour Mixture: On a plate, mix the flour with salt and pepper. This will be used to coat the stuffed chiles.
Make the Egg Batter: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks and baking powder until smooth and fluffy.
Stuff the Chiles: Carefully make a small slit down the side of each roasted Hatch Green Chile and remove the seeds. Stuff each chile with the beef and cheese mixture.
Coat the Chiles: Lightly dredge each stuffed chile in the seasoned flour, making sure all sides are coated. Then dip into the egg batter, covering completely.
Fry Until Golden: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the chiles until golden brown and crisp on both sides. Drain on paper towels and serve hot.
Recipe Notes for Hatch Chile Rellenos
Use Gloves for Handling Chiles
Roasted Hatch green chiles can irritate your skin or eyes. Wearing disposable gloves while peeling and stuffing them is a good idea—especially if they’re spicy!
Roasting Hatch Chiles
If you’re starting with fresh chiles, roast them under the broiler or over an open flame until blackened and blistered. Then place them in a bowl covered with plastic wrap or a sealed bag for 10 minutes to steam. This makes peeling easier.
Don’t Overstuff
Too much filling can tear the chiles or cause them to burst while frying. Use a moderate amount of beef and cheese—just enough to fill without stretching.
Be Gentle with the Egg Batter
Beat the egg whites until stiff, then fold in yolks gently to maintain volume. This fluffy batter gives the chile rellenos their signature light crust.
Temperature Matters for Frying
Make sure the oil is hot enough—about 350–375°F (175–190°C). If it’s too cool, the chiles will absorb oil and turn greasy. If it’s too hot, the batter will brown too fast before the inside heats through.
Drain Well After Frying
Place fried rellenos on paper towels or a wire rack to drain excess oil and stay crisp.
Customize the Heat
Hatch chiles range from mild to extra hot. Choose your preferred level of spice when buying or roasting them.
Serve Immediately
These are best enjoyed hot and fresh for the ultimate crispiness and cheesy melt.
Double the Batter if Needed
If you’re making a big batch, consider doubling the egg batter as it doesn’t stretch as far as you’d think once the chiles are dipped.
Toothpicks for Security (Optional)
If your chile is torn or you want to secure the filling, you can use a toothpick to close it—just remember to remove it before serving!
Nutrition Information
(Per Serving – est. 2 chiles)
Calories: ~450–500 kcal | Protein: ~20g | Fat: ~30g | Carbs: ~20g | Fiber: ~3g | Sodium: ~550mg
Recipe Swaps and Variations
No beef? Use shredded chicken or beans for a vegetarian version.
Spicy lovers: Add chopped jalapeños or pepper jack cheese.
Low-fat option: Bake the stuffed chiles at 400°F for 20–25 minutes instead of frying.
Keto twist: Use almond flour instead of regular flour for a low-carb version.
How to Store Leftovers
Refrigerate in an airtight container for up to 3 days.
Reheat in an oven or air fryer at 350°F until warm and crisp.
Avoid microwaving if you want to maintain the crispy texture.
Food and Drink Pairings
Drinks: Mexican lager, light beer, or a citrusy margarita
Sides: Mexican rice, refried beans, elote (Mexican street corn)
Sauce options: Salsa roja, green chile sauce, or crema fresca
Frequently Asked Questions:
Can I use canned green chiles instead of fresh Hatch chiles?
Fresh roasted Hatch chiles give the best flavor, but you can substitute canned whole green chiles in a pinch—just drain them well.
Can I freeze Hatch Chile Rellenos?
Yes! Flash freeze them on a tray, then transfer to a sealed bag.
Reheat in the oven until hot and crisp.
What oil is best for frying them?
Use a neutral oil with a high smoke point like vegetable, canola, or avocado oil.
Can I make this without meat?
Absolutely! Swap the ground beef for sautéed mushrooms, beans, or just extra cheese.
Are Hatch chiles very spicy?
They range from mild to hot.
You can ask for the heat level you prefer when buying fresh ones or look for labeled packaging.
How do I roast and peel Hatch chiles at home?
Broil whole chiles until charred on all sides, place in a bowl covered with plastic wrap for 10 minutes, then peel off the skins.
How do I keep the filling from spilling out while frying?
Don’t overfill the peppers, and seal them gently with a toothpick if needed before dipping in batter.
Why is my egg batter not sticking?
Make sure the chiles are dry and well-coated in flour before dipping into the batter.
Can I make the batter ahead of time?
It’s best made fresh—egg whites lose their volume quickly.
You can prep other components ahead, though.
My rellenos are too greasy—what did I do wrong?
Ensure your oil is hot enough (350–375°F) before frying and don’t overcrowd the pan.
Drain well on paper towels.