Friday, September 16, 2011

a big ass batch of hatch

Ahhh yes.... Hatch season is upon us once again!!! I absolutely LOVE this time of year and to celebrate I will be hosting the 2nd Annual Chile Relleno FIESTA!  Everyone always wants to know how I make them so I thought it would be a good idea to post a step-by-step tutorial while I prepare this year's batch! So for starters, I make them "El Paso" or southwest style which means I use Hatch anaheim peppers and stuff them which cheese only! No poblanos stuffed with meat for me! *vomit* *GAG* *vomit*

Here's what you need:
  • 20 Hatch Anaheim peppers
  • 1 carton of extra large eggs
  • 1 pkg. depending on size of peppers of Mexican melting cheese
  • 1 medium size bottle of Canola Oil
  • Salt
  • Flour
  • 3 inch or more deep skillet
  • A hand held or table top mixer
  • baking sheet
  • 1 large paper bag

 STEP ONE: Roast 'em

Place peppers on the baking sheet. Turn on the broiler and stick them under it turning the peppers every few minutes. Once the peppers are blackened all over. Remove them immediately and put them in a large paper bag and close it up tightly and let them steam for about 15 or 20 minutes.

STEP TWO: Peel 'em

Carefully remove the peppers from the bag. Gently peel the skin off. If they were roasted correctly, the skin should just come right off. There is always going to be peppers that have a few bits and pieces of skin left on them so no need to be a super perfectionist about the peeling. Do not remove the stems of seeds!! The stem makes it easier to fry and the seeds are the best part! :)

STEP THREE: Stuff 'em

Cut strips of cheese sized to fit in the peppers. Make a slit with a knife on the top of the chile near the stem. Make sure the slit is large enough to stuff cheese in it. TIP: Cut a wedge on one end of the cheese to help guide the cheese in with out ripping the chile meat. Once all the chiles are stuffed, sprinkle powder all over them and set them aside.

STEP FOUR: Batter 'em

Separate the egg whites from the yolks. Place the yolks in a separate bowl and set them aside. Mix the bowl with the egg whites on high for about 2 minutes. Then add a tablespoon of the yolks, a tablespoon of flour and a pinch of salt. Continue mixing on high until the batter is stiff like a meringue. This will take about 6 or 7 minutes. TIP: While mixing the batter, be heating up your oil! Also, keep your mixture away from the heat as it will melt quickly. 

STEP FIVE: Fry 'em

Place a floured, stuffed chile in the batter and coat it gently. Lay it in the fryer. Add as many that can fit in the skillet without touching each other. When the bottom is golden brown, flip them on their other side. Use the stem to help keep them turned to one side with tongs. When that side is golden, take it out lay them on a paper towel and salt them up!

STEP SIX: Eat 'em

My family and I like to eat them wrapped up in my special fat girl refried beans and a tortilla. The beans are easy. I mix a few cans of refried beans together with one brick of cream cheese and a few splashes of whatever salsa I have in the fridge!! Don't forget to take the stem out and ENJOY!!!! :)


  1. OH pincha!!! These are daamn good !!! Thanks to the extra large batch we've been eating them for breakfast, lunch and dinner.... Amazing, a left over idea = heat them up and cook an egg or two over easy and put on top!! YUMO!!! Thanks KT.

  2. I'm definitely going to try that, Sham! And Jessica, I didn't take a final product pic so I had to borrow yours!! Get used to it! I love your pics!