Hatch Green Chile Rellenos Recipe
Recipe type: Main
Cuisine: Mexican
  • 8 to 10 roasted Hatch green chiles
  • 8 to 10 ounces Monterey Jack cheese, grated (you can also use Colby, Cheddar or Asadero, or a mix of cheeses)
  • 1 cup of corn flour (try blue corn flour to be adventurous!)
  • 1 tablespoon all-purpose flour
  • ½ to 1 teaspoon kosher salt
  • 1 teaspoon of granulated garlic
  • ½ teaspoon of freshly cracked black pepper
  • Vegetable oil to coat skillet
  1. Stuff the chiles with the cheese.
  2. Mix all the flours together, along with the salt, granulated garlic, and black pepper. Make sure to mix it all together well.
  3. Heat a skillet over medium-high heat, then coat with vegetable oil.
  4. Roll the stuffed chiles in the flour mixture, and saute in the skillet for 1 to 2 minutes per side, or until the cheese melts.
  5. Remove the chiles from the skillet and place directly on a serving plate. Top with fresh salsa and serve. Each person will want 2 to 3 chiles.
Recipe by The Catholic Foodie at https://catholicfoodie.com/hatch-green-chile-rellenos-recipe