HOW TO MAKE CHILE RELLENOS: Delicious, Easy Recipe, Using Hatch Green Chile
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- Опубликовано: 2 июн 2024
- If you've ever wanted to learn how to make delicious Chile Rellenos using Hatch green chile, then you've come to the right place. This is an easy recipe, with step-by-step instructions for perfect rellenos every time. I grew up in southern New Mexico, and we're known not just for our chile, but our chile rellenos.
Chile Rellenos
(Amounts will vary based on number of rellenos)
Ingredients:
Hatch green chile, roasted & peeled, with stems left on
eggs (figure one egg per chile)
cheese (cheddar, muenster, or monterrey jack, cut in thick slices)
onion, finely chopped
all-purpose flour
salt
Cut a 2 inch slit from the upper to middle section of each chile pod. Try to remove as many of the seeds as you can while keeping that opening as small as possible. Carefully fill each chile with cheese and onion through that opening. Once all your chiles are filled, you can make the batter.
Separate your eggs, putting the egg whites in a large mixing bowl, and setting aside the yolks in a smaller bowl. Use a mixer to beat the egg whites until they peak. Then add 1/4 teaspoon salt and 2 Tablespoons flour to the egg yolks that are in the smaller bowl. (If you're making more than six rellenos, you'll want to up that amount.) Whisk that yolk mixture together. It will form a thick yellow paste. Then add it to your egg whites and mix well to make your batter. Now put about a cup of flour in a shallow dish. It’s helpful if you place the stuffed chiles, the flour, and the batter next to your stove, forming an assembly line. Heat up a large frying pan, with just a little bit of olive or vegetable oil to coat the bottom. Once the pan is hot, take a stuffed chile and dip it first in the flour, then dip it in the egg batter, making sure it's covered on all sides. Then carefully place it in the frying pan. Cook on one side and then the flip it over until both sides are golden brown. Serve immediately and enjoy!
I hope you like this recipe as much as I do. Be sure let me know what you think in the comments and Subscribe. I post one new recipe every week at Marcy Inspired. You can also follow me @MarcyInspired on Instagram and Facebook.
Wonderfully shown! I love chili!
These are the best looking ones I've seen.
Love it your awesome.
That is the main thing I miss about living in Arizona I used to go to hatch New Mexico every August And buy 8 bags of chilies During harvest 50-75lbs ea yep 500+ lbs. Straight from there we would go elk hunting in northern Arizona roast Chili's In the smoker and make all kinds of wonderful dishes but I never mastered chili rellenos which is my favorite And besides harvesting gallons and gallons of chili oil we would freeze enough chilies for the entire year and then some, Thank you for the video and the wonderful memories it invoked.
Loved reading your comment. I've never made chili oil before. That sounds so cool. Thanks for watching and for taking the time to share that.
My favorite! Never have had them with onion.
Loved so much and shared in Oklahoma
Thanks so much! I love hearing where people are watching from.
Tucsonan here 👋 made this tonight. Me and the Babe loved how the rellenos came out.
Hey there, neighbor! (I'm in the Phoenix area.) Happy to hear this recipe worked for you. Thanks for taking the time to tell me. 😋
Great video. My late wife used to make them similarly. Sure miss them.😢
My condolences on the loss of your wife. I'm sure she would be thrilled to know you learned to make them.
Chili rellanos are my absolute favorite. I’ve never made them myself, but growing up in SW Colorado, we had lots of places to get good ones. Now in the Midwest… I need to make them myself.
I can totally relate. First time I moved away from home, I tried a few Mexican restaurants, and knew I was just going to have to cook at home if I was going to enjoy certain dishes the way I was used to having them. Thanks for watching!
New Mexico born and raised. I found a great cooking channel. Happy to find you.
I’m happy you found this channel, too. Thanks for the comment!❤️
Marcie, you never disappoint! I've tried many different recipes for various dishes, most very good. However, I always tend to use your recipes as my “go-to” because your recipes are the closest to mom’s that I have found. Thanks again for another great recipe! Imnin Arizona too, Phoenix, however I went to high school and college and spent many years in Tucson, where my mother was born. Where in Arizona do you live?
Love all your videos, Marcy! You are a superb example of the best in our Hispanic culture...best wishes on your channel...I'm one of your faithful ;)
Wow! What a nice comment! Thank you so much.
She makes them exactly like mom use to make them and they are delicious!! 😋
I wonder if she grew up in the same area. This is very typical of New Mexico.
You Rock Marcy! Outstanding
Awe. Thanks so much! ☺️
YES Ma'am.... HATCH Green Chile...
I'm in New Mexico... "HELO" from Southeastern New Mexico, soon to be back in Albuquerque.
in fact I will be eating Roasted Hatch Green Chile TODAY!!!
Excellent on.... EVERYTHING.
Thank you so much for this "Chile" video...
Enjoy that chile, and safe travels back to Albuquerque. Thanks so much for watching.
@@marcyinspired1442
Awwww... Thank you Marcy... I'm in New Mexico (Near Roswell)... so it will not be too far to move back to ABQ.
Marcy, you and hubby are made for youtube greatness. Don't stop.
Wow, thank you!
Filled mine with kheema and cojita cheese along with the onion n cheese. Excellent
Sounds yummy!
Thanks for another great recipe! Just a reminder that you can get delicious Certified New Mexico chile from all regions of New Mexico, including the most famous chile growing region, Hatch! :-)
I miss New Mexico.
Awe. Hope my recipes can provide a little taste of home.
We miss you too... Come back home.
@@judichristopher4604🙄
I too grew up in Mesilla Valley and lived in Hatch for several years. Love Chile Rellenos and was taught almost identical except we add cream of tartar to egg whites before folding in the beaten yolks. ❤
I'm trying to imagine what the cream of tarter would do, and I'm guessing it makes the egg batter even fluffier. Going to have to try that. Thanks for the comment.
Same here from Las Cruces the Cream of Tarter to the egg whites fluffs them nicely, Great Video.
Chile rellenos are best with poblanos
Make me more than one! I love to cook and it means the world to me when my wife wants more than what i have fixed. Thank you for what you do.
Yes! It's a compliment. Glad you could relate. Thanks for watching!
I'm about to try your technique wish me luck 🤞🍀🥰
Hope this worked for you. It does take a little practice.
Saludos desde Los Angeles California me encanta tu comida senora . I'm a truck driver and I miss new Mexico always go thru there . Muchos saludos y bendicones a tu familia .
Saludos a ti en Los Angeles! Estoy feliz que has encontrado mi canal. Agradezco que tomaste el tiempo para comentar.
@@marcyinspired1442 pues claro que si Senora Marcy como puedo ver comida tan rica y no comentar. Y aquí nomás viendo mis noticias y mi café muchos saludos a ustedes y tú familia muchas bendiciones. Feliz Domingo .
These look amazing!
Reason~ they are not soggy and greasy like most recipes. Great job! Thank you! 💕
Thanks so much. I appreciate the comment.
Delicious!! I roasted 4 bushels of hatch yesterday and in the freezer it went. We r spoiled here in New Mexico w this chile.
What part of New Mexico are you from? I l just went to Hatch over Labor Day weekend to pick up chile and I'll be posting a video on it this coming Saturday.
I grew up in New Mexico and really love a good Chile Rellano. I'm pretty sure the Chiles Rellanos that I grew up with had masa flour in there somewhere, but I have never been able to replicate them. I am wondering now if the trick is to whip the egg whites like you have done! I invented a Chile Rellano Cakes recipe that uses chopped green chili, cheese, and browned ground beef in a batter to replicate the flavor since I have so much trouble procuring fresh hatch green chilis in Idaho (and previously in Oregon was just as hard). Thank you for sharing this recipe! Looks wonderful!
Whipping the egg whites makes all the difference in the world with rellenos. Hope you give it a try, if you can ever find whole Hatch chiles in Idaho. (I feel your pain.) Your chile relleno cakes sound delicious, btw! In fact, I would love to try your recipe, if you wouldn't mind sharing it.
6:27 thanks for the fast response, will make soon.Bill @@marcyinspired1442
Making some tonight. First time! 🤞🏻
Hope you enjoy!
Soooo delicious! I’m born & raised in Albuquerque but never thought to make these myself. Definitely going to try now!
I'm happy to hear that. It takes a little practice, but even if they don't come out looking too good at first, they'll still taste delicious. Thanks for the comment.
I've never made chili rellenos, but they are one of my favorites 😋. YOU make it look so easy, Marcie 😘. AND,I love the inspirational message on your board😘🙏
Thanks so much. Some people are offended by my message board, but to take it down while I shoot a video would be denying my faith, and everything good in my life is because of God. As for the rellenos, it takes a little practice, but once you get the hang of it, you can make them pretty easily. I hope this video encourages you to try it.
thank you for the video again i will certainly try this method looks so good. since we have chickens and plenty of fresh eggs it would be nice and easy recipe .. we do these rellenos two ways using home made tortillas cooked first on both sides take a stuffed rellenos filled with pepper cheese rolled and put tooth pick to hold the m together then just fry them to a crisp golden brown . we also use a hatch chili sauce lettuce and tomato and hot sauce it is very good .....i was raised with mexican food my mother was raised in eastern part of arizona we ate home made tortillas every day with all the sides and fried bread with great northern bean soup and or refried pinto beans yummy for sure ...ps love your videos thank you again ...
Thanks so much for watching. Someone else mentioned making rellenos with tortillas and I was having trouble picturing it. But after reading your comment, I bet this is what they were talking about. Sounds like you had a great upbringing. You had me at "fried bread." That's dangerously good.
thank you marcie i think you would like the tortilla method try it sometime i am trying to get the wife to film it but she is camera shy but she is a grear cook when it comes to the three ts, tacos, tamales and tortillas yummy
@@Michael-eh9mv The Three T's! I love it. I'm going to have to use that sometime.
I love Chile rellenos!🙏❤️👩 Gracias
My husband could eat these every day and never get tired of them. The problem is, I always run out of chile. Lol
Love it
Thank you! So happy you found my videos.
I am from the northeast and was looking for stuffed poblano recipe and came across your video. I have not heard of hatch chiles before. I really enjoyed the content and your style. I subscibed and am excited to learn more from you. Wishing you great succcess with this channel!
Pablano is readily available in the NE -Different, but still tasty!
Hey Marcie! Just got my first 5 lb batch of fresh hatch chiles to make rejenos. Can’t wait to see how different from poblanos they will be both to cook and taste! Love your videos!
Thank you so much! I love poblanos, too, because you can fit so much more in them. But if you're going for the simplicity of just a flavorful chile, it's hard to beat a Hatch chile. I hope this recipe works for you.
I hsd been looking for a stuffed poblano recipe and had never heard of the hatch chile. Very interesting and I am also excited to try. This is a great video!
Just got this years Hatch Chile’s delivered but only got about a dozen roasted (on my gas grill) before it started raining. Will pull out my chile roaster tomorrow, but am trying this recipe for tonight! Never seen anyone add onions to rellenos. Mine won’t have any!
It's been a crazy year for rain. Glad you managed to roast enough for tonight's dinner. Hope your rellenos turned out great. Thanks for the comment.
My husband is from Anthony NM and he loves Hatch Chile. We buy so much every year so it last all year. We freeze them and use them accordingly.
I went to High School at Gadsden. Anthony was where we would go cruising back in the day. Lol
My brother-in-law is from Anthony!!! His late father was a music teacher there, last name,Gracie 😘
Loved this video! Where can I buy a chili platter like yours?
Omg! I freaking love green chili.
Same. Thanks for the comment.
I love Hatch Green CHILE too..
Looks like a pancake!
Be careful to not rinse the chilis when peeling the skins or you lose that awesome roasted chili flavor. Nice video, thanks!
I just recently found your channel, my husband is from Mexico & l know he would love all of your recipes!
That's great! I'm so happy you found me. I just started this channel during quarantine, but am having lots of fun sharing recipes.
wow them look good. i make this . but i will add smoked brisket into it..
Thanks for checking out my video. I'll be sure to check out your channel, as well.
Those look perfect. I wonder if you made a bunch and froze them to microwave later? Instead of just putting up the peppers
02/10/23
Roast them in your instant fryer much much easier👍
❤
There is so much I could say about this dish but as you said "keep it simple" ! Thanx for doing this, this can be a very intimidating dish if you've never made them but you rocked it! Also a big thanks to you and your Mom for turning me on to these, I'm not gonna lie I think of you guys everytime I make 'em...
That is so sweet. My mom will love hearing that. Thanks for the support.
This so helpful and...EASY. Thank you for sharing!❤
I'm so happy you found it helpful. Thanks for taking the time to tell me. Enjoy your rellenos!
When my sister lived in Tucson, we always drove through Hatch, to get some chilis on our way home to Colorado 😘
Where in Colorado do you live?
@@marcyinspired1442 we live in Colorado Springs 😘 One of God's many art galleries 🥰🙏
That is how my mom makes them....not deep fried but lightly pan fried like you did. And we do not cover it in red sauces, like at Mex restaurants.
Making these soon!
Yay! Let me know how they turn out.
@@marcyinspired1442 Delicious, but not as pretty as yours!
Teresa Messerli Just be patient. The more you make them, the better they’ll get. So happy you made them. 😋
Being from Michigan, shipping fresh roasted Hatch Chiles from N.M. cost almost as much as the Chiles themselves. However, I've had and have made Chile Rellenos using Poblanos plenty of times because it's one of my favorite meals but I'm very intrigued to find out what they taste like with the Hatch Chiles, so I just ordered 10lbs. LOL Yes it's a little expensive but if the flavor is there than it will be money well spent....I hope so :)
Oh, wow! I hope they send you a good batch. Let me know what you think once they get there. There's so much you can do with Hatch chile.
Interesting technique to put them in ice water to keep the bright color!
It definitely works when dealing with chile in small amounts. But when I buy a giant sack and have it roasted for me elsewhere, I can’t always do that.
Hey Marcie! I’ve been preparing Hatch Chilis for freezing and somehow I forgot and touched my left eye and then, I don’t know why, my right eye! It all happened so fast. Next thing I knew both of my eyes were burning. Grabbed milk and paper towels and started dabbing my eyes, but no benefit. Then my wife googled and followed advice of rinsing eyes with baby shampoo using outside of hand that didn’t have contact with peppers. After applying baby shampoo I rinsed my eyes with plain saline solution which worked fantastic! Wow what an experience, next time I’ll wear gloves or try and be more mindful of not touching my face. So baby shampoo and contact lens saline solution is good to have in your Hatch chile first aide kit! Thanks for your great lessons!
Jorden
Oh my goodness! Your comment literally made me laugh out loud! (Although, I’m sorry that happened.) But I could just picture it all. One eye, and then the next! And it all happening so fast. I will be letting others know about the baby shampoo & saline solution for sure. Thanks for the tip. I spent about 4 hours peeling chile just today and didn’t have a Hatch chile-peeling first aid kit on standby.
Your name is Marcy, mine is Marcia and I am in Tucson❤😊
looks great but not the way I remember having them in California, the ones I had, had a sauce and melted cheese on top of it as well.
Rellenos in New Mexico are all about the chile. We never had them with sauces poured on top. Same with tamales. But little by little we're starting to see more of that. I guess this would be more traditional or more of a purist's approach. But that's not to say I wouldn't eat a relleno with sauce and melted cheese. Thanks for the comment.
@@marcyinspired1442 I'm sure it would taste fantastic regardless and I like the steps you've taken to making them, I'm going to try it soon. I've never had a tamale....
They are usually smothered in sauce at restaurants around me. These looks so much better. I will be definitely doing these.
It just depends on where you go. We never, ever put sauce on them where I grew up in southern New Mexico. They're delicious on their own. I hope you like them.
You know through my other comments that I live in New Mexico. I am always searching for good chili rellenos. There's some restaurants that have good ones, there's some restaurants that have the best, and there's some restaurants that have greasy and flimsy ones. I've never made them because I think they're complicated, like making homemade tamales. We're going to try your recipe. We are determined to. Thank you for sharing. Oh, by the way, are you using big Jim chili's? I heard that the thickest and the best to make with rellenos with. However, they are so mild. What type of chili are you using?
Haven't been sucessfull with these they always fall apart..but gonig to try it again with fresh green chilie thanks Marcy
They can be tricky. That batch I made was from both fresh and frozen/thawed chile. So it’s gotta be your batter. I think the secret is making sure the egg whites peak and adding that little bit of flour to the yolk. Hopefully, you’ll have better luck. Thanks for checking out my video. 🤗
The NM Style Rellenos my abuela used to make were done by boiling seasoned chuck or other beef, then grinding the meat and green chiles in a meat grinder, forming them into a little football shaped ball about the size of a golf ball, then after chilling, dredge in flour, rest, egg wash and fried. But as long as they have NM Chiles any style is good.
I could almost taste it, just reading that! Sounds yummy! My sister recently gave me a meat grinder but I have yet to use it. Now, you've given me an idea. Thanks for the comment.
I would love to see how to make Birria. Do you make that dish👩🍳😋
I recently shared my recipe for Quesabirria Tacos, but you can check out just the birria portion of the video to get my recipe. ruclips.net/video/LKgsuWfou4Q/видео.html
Thankyou for your response 👌🏻🤗👩🍳
Chili Relleno
Have Ground Meat & Cheese mixture stuffed inside the Chili Peppers.
I made these that came out totally awesome thanks Marcy
I’m so happy you made them. Thanks for taking the time to let me know. 🤗
the Best recipe for Chile Rellenos!
My mom puts seasoned ground beef.
Yum!
Hatch Green Chile Festival, Labor Day Weekend…. Just a tip, I like using the Egg Whites instead of the regular egg with yolk
I was just there. Be sure to check out the video I post Saturday.
@@marcyinspired1442
What?
Wait....
I didn't know they had a Chile Festival...
Where?
(I am assuming Hatch, New Mexico?)
@@judichristopher4604 Yes, in Hatch, NM every Labor Day weekend.
Where to buy roasted Hatch chiles if I live in West Phoenix Valley?
If you cut cheese in the form of cheese sticks, you cake make a smaller slit at the bottom. Muenster, asadero, or queso de menonita.
I LOVE both asadero cheese & queso de menonita. Haven't had either in years. When I was growing up, there was a lady who would make it once a year and take orders. Now, I'm going to be thinking about it on a hot corn tortilla! Lol Thanks for the great suggestions.
We use to go to chihuahua to get both! Now they sell it in our little border town in NM where I am from originally.
@@bp5439 That's awesome. We probably grew up in the same area. I'm from La Mesa and have many memories of going to Juarez with my parents as a kid.
I am from Southern NM. Deming. Yes, we loved going to Juarez!
@@bp5439 I'm very familiar with Deming. It's funny, every time I tell people I'm from NM, they always assume Albuquerque. Not too many people know southern NM. Anyway, I'm happy you found my channel and that we have that connection.
Please make New Mexico Breakfast burritos with potatoes.
Could you say what brand camal you’d recommend?
I've had my comal forever and don't even know what brand it is because it's not on there anywhere. But I just now looked on Amazon to see what I would get, if I were in the market for one today, and I liked this one because I liked the size, it seems sturdy enough, and the additional handle is useful: amzn.to/3QBKk3M It seems to have good reviews. You should know that I am an "Amazon Associate" now, which means if I recommend something on my channel that someone purchases, I may earn a small percentage, so I just want to be completely transparent. Please, don't feel any obligation to order. Just want to answer your question.
Great recipe....I need to try your batter. Mine never turns out so well. Maybe try a Mole and chicken recipe next week?
Mole is a great idea, although I've only made it once. I'll put that on my list and have to work on it first. Thanks for taking the time to comment.
No red sauce? Looks delish.
Where I grew up, we never put sauce on rellenos. But I've definitely seen that done elsewhere. Thanks for the comment.
Oh my goodness, lol siento, pero, red sauce on a Chile relleno is like putting A-1 sauce on a perfect steak.
RED?
This video is about GREEN Chile...
OHHHH I'm sorry... you were talking about the Red Sauce...
NO RED Sauce on Green Chile... hahaha
Marcy, have you ever heard of migitas?
Can you do a recipe of nopalitos and capirotada? Ty
Thanks for the suggestions. I'll probably make capirotada around Easter, and I'm still working on a good recipe for nopalitos.
After putting chiles in ice water, are they easy to peel?
The reason I put it in ice is to stop the cooking right away, otherwise the chile tends to turn brownish.
I was all over your video and I purchased a 24 oz can of chilis from Amazon.
Am going to cook them up this weekend.
Great recipe, and thanks for explaining the coating!
I have some Stubb's Hatch Green Chili Sauce, and will probably try it with green onions instead.
Here in New Hampshire, we have Poblanos, Cubans, but no fresh Hatch.
What to do?
Can you source me out?
Thanks so much for the comment. I'm thrilled to know there's someone in New Hampshire checking out my recipes. It's really hard to find whole chile (with stems still on) for rellenos, without roasting it yourself, so I feel for you. Hope what you ordered works out.
I wanted to pass along a couple of options, as far as getting Hatch chile out there in other forms.
One, is "505 Southwestern" chile. (You can find it in a jar, and if it's not sold in your area, you can find it on Amazon, or go to www.505Southwestern.com) Just so you know, I am not paid to endorse them, it's just really good chile and is my new go-to when chile is not in season.
The other is, you can get chile directly from the farmers in Hatch, New Mexico. They can ship it to you frozen. The one I recommend is Grajeda Farms. You can find them on Facebook under Grajeda Hatch Chile Market, and send them a message. Or you can call them at (575)621-1763.
Hope this helps. You'll have to let me know how your rellenos turn out.
What sauce do you use?
Does anyone here have any recipes for a green sauce instead of the traditional rojo?
RUclips it.... "Hatch Green Chile Sauce Recipes"
I'm definitely giving these a try! Thank you for sharing 💐 only way to go is Chilies de Nuevo Mexico! 🌶️
Thanks for the comment. Love it!
Where can I buy these chilli’s I live in Plymouth England
How can I save this recipe?
Beneath the video, just before the comment section, you should see the Description Box. That's where I write a little about the recipe. If you click on that, it will expand and show you my written recipe. You can copy and paste it from there. But if you would like to save the video to your RUclips, right next to the "share" icon beneath the video, there should be another icon that says "save." If not, click on the three little dots (...) and that will give you an option to save the video to your personal playlist. Hope that makes sense. Thanks for watching!
I live in AZ (Peoria specificly)! Where can I find Fresh Hatch?!
You won't be able to find fresh Hatch chile right now because it's not in season yet. But you should be able to find it in the grocery store come August and September where you live in Peoria. It's a hot seller, so when you see it, you need to grab it. If you're looking for Hatch chile that's already roasted, peeled, & chopped, you can find it in the freezer section. Young Guns is a great brand. You can also find it in a jar. 505 Southwestern brand is an excellent choice. Hope this helps.
@@marcyinspired1442 thank you!
They are now coming in season, we just bought 2 bushels at the Power road Farmers Market. They have young guns in stock and will roast it for you. ( today is july 31st. ) Power Rd. Farmers Market is just north of the 202 on Power Rd.
What’s the trick to get the seeds out without ripping the whole chile? They came out tasty but a little messy !!
Since most of the seeds are at the top, I cut the small slit closer to the top, reach in with my finger and take out as many as I can. Then I only eat the rellenos up to that point, or scoot the seeds away with my fork. But you can probably try running water through them to get more of the seeds out when you're peeling them. It may require cutting a larger slit, but it gets patched up when you fry them anyway. Hope that helps. Thanks for the comment.
Leave them in... most the time they're not hot at all.
So where's the sauce?
Chili rellenos is usually just green chilli cheese flour and egg. It’s restaurants that add a sauce the sauce is usually salsa or chili verde
Looks good but Where's the sauce ?
Gained a sub , on chili relleanos now if can find fresh hatch chili
You have experience with a camera are you a reporter to me it seems you were or are or have had experience. Good Angles.
Funny you should say that. I was a news anchor and reporter for many years. And I'm married to a cameraman. It's really his hard work that makes these videos look so good.
@@marcyinspired1442
Yes.. Ma'am I thought you looked so familiar...
What Station did you work for?
@@judichristopher4604 I worked in El Paso at KTSM & KDBC when I first started out. But the bulk of my career was in Sacramento at KOVR. Later I worked at KPHO in Phoenix.
@@marcyinspired1442
That makes sense that you look familiar... I lived in Carlsbad NM for a long time and we got El Paso Channels back then..
That is why your videos are so Professional... because of you and your husband...
EXCELLENT
Does it work with red hatch chilies?
I have never roasted and peeled a red Hatch chile. We always let them dry and use them for red chile sauces. But now I'm curious if that can be done.
2:27 Wrong type of cheese.
Could do without the religious message
I love Chile Rellenos, in fact it's one of my favorite Mexican foods. My question is this: May I use Harina de Maiz (corn flour) instead of Harina de trigo? (wheat flour)?