Cheesy Hatch Chile Rellenos
Introduction
Cheesy Hatch Chile Rellenos are a delicious and spicy twist on the traditional Mexican dish. These rellenos are filled with a creamy and cheesy mixture that perfectly complements the flavorful Hatch chiles. Whether you’re looking for a new appetizer to impress your guests or a unique side dish to spice up your dinner, this recipe is sure to be a hit.
Ingredients
- 6 large Hatch chiles
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 large eggs
- Oil for frying
Step-by-step Directions
- Roast the Hatch chiles over an open flame or under the broiler until the skins are charred. Place the chiles in a plastic bag and let them steam for 10 minutes. Peel off the charred skin, slit the chiles open, and remove the seeds.
- In a mixing bowl, combine the Monterey Jack cheese, cheddar cheese, sour cream, cilantro, garlic, cumin, salt, and pepper. Mix well.
- Stuff each roasted chile with the cheese mixture, being careful not to overstuff.
- In a shallow dish, whisk together the flour, eggs, salt, and pepper to make a batter.
- Heat oil in a large skillet over medium heat. Dip each stuffed chile in the batter, making sure it is well coated, and carefully place it in the hot oil.
- Fry the chiles until golden brown on all sides, about 3-4 minutes per side. Remove from the oil and drain on a paper towel.
- Serve the Cheesy Hatch Chile Rellenos hot with your favorite salsa or sour cream on the side.
FAQs
Q: Can I use a different type of cheese?
A: Yes, feel free to experiment with different cheeses to find your favorite combination. Pepper jack, queso fresco, or mozzarella would all work well in this recipe.
Q: Can I make these ahead of time?
A: These Cheesy Hatch Chile Rellenos are best served fresh and hot. However, you can prepare the stuffed chiles ahead of time and fry them just before serving.
Q: Are Hatch chiles spicy?
A: Hatch chiles can vary in spiciness, but they are generally milder than jalapeños. If you prefer a less spicy dish, you can remove the seeds and ribs from the chiles before stuffing them.
Conclusion
Cheesy Hatch Chile Rellenos are a flavorful and satisfying dish that is perfect for any occasion. The combination of creamy cheese and spicy chiles creates a harmony of flavors that will delight your taste buds. Whether you serve these rellenos as an appetizer, side dish, or main course, they are sure to be a crowd-pleaser. Give this recipe a try and enjoy the delicious taste of the Southwest!
PrintCheesy Hatch Chile Rellenos
Cheesy Hatch Chile Rellenos are a delicious and spicy twist on the traditional Mexican dish. These rellenos are filled with a creamy and cheesy mixture that perfectly complements the flavorful Hatch chiles. Whether you’re looking for a new appetizer to impress your guests or a unique side dish to spice up your dinner, this recipe is sure to be a hit.
Ingredients
- 6 large Hatch chiles
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 large eggs
- Oil for frying
Instructions
- Roast the Hatch chiles over an open flame or under the broiler until the skins are charred. Place the chiles in a plastic bag and let them steam for 10 minutes. Peel off the charred skin, slit the chiles open, and remove the seeds.
- In a mixing bowl, combine the Monterey Jack cheese, cheddar cheese, sour cream, cilantro, garlic, cumin, salt, and pepper. Mix well.
- Stuff each roasted chile with the cheese mixture, being careful not to overstuff.
- In a shallow dish, whisk together the flour, eggs, salt, and pepper to make a batter.
- Heat oil in a large skillet over medium heat. Dip each stuffed chile in the batter, making sure it is well coated, and carefully place it in the hot oil.
- Fry the chiles until golden brown on all sides, about 3-4 minutes per side. Remove from the oil and drain on a paper towel.
- Serve the Cheesy Hatch Chile Rellenos hot with your favorite salsa or sour cream on the side.
