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Originally from the city of Pueblo, chile rellenos are a delicious work of art. This delicious chile rellenos - which literally means “stuffed chile” - recipe features pasilla chiles grilled and charred to perfection, stuffed with queso fresco cheese, and covered in a tasty egg batter.
Like many Mexican recipes, adding rice and beans as a side dish will add some complementing flavors and texture.
12 Green Chile peppers, charred and peeled
1 pound Cheddar cheese, cut into rectangular cubes
(cut into about 1/4″ by 1/4″ cubes in the length of your Chile)
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating
1 jar Hatch Valley Red Chile Sauce Medium
Remove seeds and membranes from peppers. Stuff each pepper with your rectangular cube of cheese. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil. Mix well to make the batter. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides. Heat your Red Chile Sauce, (never boil Red Chile sauce as this will make it bitter) pour into a plate or bowl, serve Chile Relleno on top with our choice of salsa or garnish.