| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 50 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 to 10 Hatch New Mexico green chiles
- 8 to 10 ounces Monterey jack, grated
- 1 cup blue corn flour
- 1 tablespoon flour
- Pinch salt
- Pinch garlic powder
- Pinch ground black pepper
- Vegetable oil, to coat skillet
- Serving suggestions: Green Chile Stew, recipe follows or salsa
- Lettuce and tomatoes, as a garnish
- 3 baking potatoes, like russets, peeled and diced
- 1 large yellow Mexican onion, diced
- 2 tablespoons crushed fresh garlic
- 3 tablespoons vegetable oil
- 4 cups chopped roasted green chile
- 10 cups water
- 1 1/2 tablespoons salt
- Thickener Ingredients:
- 2 cups flour
- 1/2 cups water
- Lettuce and tomatoes, as a garnish
Instructions
- Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
- Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
- Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
- Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
- In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 733 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 23 g |
| Cholesterol | 38 mg |
| Sodium | 2031 mg |
Reviews
This was very exciting to see this recipe. Raised in Taos New Mexico, this is a very good recipe. Just love the New Mexico recipes!!!! There also needs to be a smothered burrito New Mexico recipe.
We followed the recipe, but used poblano chiles and stuffed them with the cheese and pulled chicken that we marinated in a spicy tomato sauce. It was amazing! Loved the changes we made. Served it with rice and beans, we will definitely do this again on a weekend.
Roasting, peeling and bagging Hatch grown chile is a centuries old tradition in New Mexico. You know its fall when the aroma of freshly roasted chile fills the air. That said, I can say from home grown experience, this recipe is great. The comments provided by mblanck about the corn meal are absolutely true and it does make a difference in taste and texture. Anyone who has to rate chile by using any type of scale other than their own taste buds really shouldn’t be eating chile. ’nuff said.
Corn meal breading on the chile instead of egg batter is the traditional “grandma” way of making rellenos, at least in some towns in Northern New Mex. This recipe would be traditional in Mora and Pecos, that I know of, because I had one in Pecos a few days ago that was substantially like this recipe. Their comment: “Oh, those things with the egg batter are not the real thing!” They’re lovely and crunchy on the outside. “Hatch” is the name of a town where a great amount of chile is grown; it is not a type of chile. My “Big Jims” arrived by mail today from Hatch, and they’ll make wonderful rellenos that shouldn’t awaken the sinuses too much. For those who like very mild, large chiles, buy Anaheims.
This recipe is ridiculous, the Hatch peppers were so spicy (and we love spicy food) I could hardly eat it. I did suffer through and eat 2 of them because I had spent an hour and a half preparing this meal. I would absolutely never make this again and I’m irritated that it’s even on here. I looked up the Scoville heat rating for the Hatch and it’s equivalent to the jalapeno! Also, there was too much flour in the sauce, it got super, super thick and though I simmered it for the 5 minutes the recipe stated, it still tasted very flour-y and though I continued to cook it longer, it started sticking to the pan and didn’t improve the flour flavor. I do not recommend this recipe! However, were I using another chile, I have to say the method for cooking the rellenos without using an egg batter is great and I will save that portion of the recipe for future use.
HAVEN’T TRIED IT YET
Best ever chile relleno I have tried, this is my favorite dish, wherever I go I try Chiles Rellenos, when in the menu. Being Mexican I think I know a little about chiles, before, I thought my husband’s were the best, not after Mesa Grill at Vegas.