Hatch Chiles Rellenos Stuffed with Smoked Mozzarella and Chicken Fingers

 

Hatch Chiles Rellenos stuffed with smoked mozzarella and chicken fingers, finished in a Hatch Green Sauce

Ingredients (Serves 6)

Chiles & Filling

6 large Hatch green chiles (mild or medium)

8 oz smoked mozzarella, cut into 6 sticks

10–12 cooked chicken fingers/tenders (about 12 oz), cut to fit

Toothpicks for securing

Flour for dusting

Salt

Classic Capeado Batter

4 large eggs, separated

2 Tbsp all-purpose flour

½ tsp fine salt

For Frying

Neutral oil (canola/peanut), ½–¾ inch in a wide skillet

Hatch Green Sauce

1 lb tomatillos, husked, rinsed, quartered

3–4 roasted Hatch chiles (or 1 cup chopped jarred), peeled/seeded

½ medium white onion, sliced

3 cloves garlic

1 cup low-sodium chicken broth

½ tsp ground cumin

¼ cup cilantro

1–2 Tbsp fresh lime juice

Salt to taste

To Serve (optional)

Crema or sour cream, crumbled queso fresco, extra cilantro, warm tortillas

Instructions

Roast & Prep the Chiles
Broil or grill Hatch chiles until blackened all over. Steam in a covered bowl or bag 10 minutes, then peel. Make a slit down one side, keeping stems on; gently remove seeds. Pat very dry and season the insides with a pinch of salt.

Make the Sauce
In a saucepan with a drizzle of oil, cook onion and garlic 3–4 min. Add tomatillos, roasted Hatch chiles, cumin, and broth; simmer 10 minutes. Blend smooth with cilantro and lime; season with salt. Keep warm.

Stuff the Chiles
Tuck a smoked-mozzarella stick and chicken-finger pieces into each chile. Close the slit and secure with a toothpick. Dust lightly with flour (helps batter cling). Chill 10 minutes to set.

Capeado Batter
Beat egg whites to soft peaks with a pinch of salt. In another bowl whisk yolks with 2 Tbsp flour and ½ tsp salt. Fold whites into yolks gently until just combined.

Fry
Heat oil to 350°F/175°C. Dip each floured chile in batter, letting excess drip. Fry 2–3 at a time, turning once, until deep golden (about 2–3 min per side). Drain on paper towels; remove toothpicks.

Serve
Spoon warm Hatch green sauce onto plates, set a relleno on top, and drizzle more sauce. Finish with crema, queso fresco, and cilantro. Eat immediately.

Tips

Leak-proof cheese: Chill stuffed chiles 10–15 min before battering; the cheese won’t rush out.

No capeado? Swap a quick beer batter (1 cup flour + 1 tsp baking powder + 1 cup cold lager + ½ tsp salt).

Keep crisp: Hold fried chiles on a rack in a 250°F oven while you finish the batch.