Monday, November 11, 2019
Hatch chiles come from a certain part of New Mexico and are available at only certain times of the year. They are not poblano and they are not anaheim; the medium ones are really not that spicy. And they are the perfect and classic pepper to use for a chile relleno.
My son and I were a little obsessed about our precious chiles when we got them in the house and we just had to try the rellenos! I'm not a great lover of fried food, but for these authentic rellenos, every splatter of grease and every calorie was worth it!
Here's what you need:
(I don't really have quantities. This was truly a free-form cooking event. I had a lot of help and encouragement from other bloggers and internet 'friends.')
Hatch chiles (roasted and peeled, seeds removed). I am sure other Mexican chiles would be good here as well.
Monterrey Jack cheese cut in strips
4 eggs separated
4-5 fresh tomatoes, cored
2 garlic cloves
nutritional yeast (optional)
Here's what you do:
Boil the tomatoes with the skins on in enough water to cover for a while. Whirl them in a blender with the boiling water and with the garlic cloves, 2-3 T nutritional yeast (optional), and other spices to taste. Keep it a bit simple because you want the chiles to be the star of the show. Heat 2-3 T corn oil and add 2-3 T flour to create a roux. Add the tomato sauce and cook for about 1/2 hour or until the sauce is thickened. Set aside.
Slit the chiles lengthwise and remove seeds. Stuff them with cheese. Set aside.
Separate the eggs and whisk the whites until fluffy. Also whisk the yolks until creamy and light yellow. Add 2-3 T flour to the yolks. Carefully incorporate the whites into the yolks. Dip the stuffed chiles in the egg batter and fry carefully in hot oil.
That's it! It's really not too difficult! The hardest part is locating the Hatch chiles!