Price Chopper - Recipe: Hatch Chile Rellenos

Ingredients

8		Hatch Chiles, 7-inches, roasted*, peeled, seeds intact and stems attached
1	pound	shredded Monterey Jack cheese, set aside some cheese to sprinkle over chiles at the end.
1/2	cup	all purpose flour
2-1/2	teaspoons	salt
1/2	teaspoon	fresh ground black pepper
		Vegetable shortening for frying
4		large egg yolks, beaten
4		large egg whites, beaten until foamy
Accompaniment:
		salsa, optional

Directions:

Carefully cut a lengthwise slit in each Hatch Chile and stuff with shredded Jack cheese. Combine flour, salt, and pepper and dredge chiles.

In a large skillet, heat enough shortening to measure 1/2-inch depth to 375 degrees F. on a deep-fat thermometer.

Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into egg mixture and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles to paper towels to drain -- careful, they are very delicate.

Arrange chiles on a flameproof plate and sprinkle with remainder of shredded cheese. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

*To Roast Peppers:
Using a long-handled fork use one of the following methods to char chiles:
-char chiles over an open flame (gas burner) turning, until skins are blackened, 4 to 6 minutes.

-char chiles on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes.

-char chiles by broiling on the rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes for 15 to 20 minutes, or until skins are blistered and charred.

Transfer chiles to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel off outer skin, starting at blossom end.

Hatch Chile Lore:
Hatch, New Mexico is located in the fertile Rio Grande Valley, about 40 miles north of Las Cruces. The abundant New Mexico sunshine and irrigation water from the Rio Grande River combine to produce lush crops of cotton, corn, vegetables, and of course, chile peppers.

"Hatch Chile" is not actually a variety of pepper, but is a term used to describe peppers of several different varieties grown in the area. Actual variety names might include "Big Jim", "Joe Parker", "Sandia" and others. Green chile is the favorite at the beginning of the season, made into rellenos, enchiladas and stews. Later, the peppers ripen and turn red and are dried to be made into that delicious red chile sauce that flavors a multitude of dishes.

Customer Comments

Debbie J Bellaire, Mi

“This is the way I learned to make Rellenos from my sister-in-law who is Hispanic, so it's the most original recipe I've seen. I buy the whole canned chiles and use them too. Not as good as fresh, but when the craving hits, it will do on a whim. Also you don't really have to broil it. I make a chicken gravy and put over them... mmm mmm good!”

Hatch Chile Rellenos

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Ingredients

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