Hatch Chili Rellenos

[Robert-R]

It's that time of year when Hatch chili peppers are back in the grocery stores. Found these at a local Mexican supermarket.
They were in a big bin labeled "Hatch - $1.39/pound". They weren't separated into Medium or Hot.
I love rellenos & especially if I can make them with Hatch peppers.

For any kind of stuffed pepper, I prefer to cook them in oil (as opposed to fire roasting) because the walls of the peppers remain much stronger.
So into some 350* oil heated on the gasser sauce burner.

Into the sauna for 30 minutes or so:

Peeled and stuffed with Queso Quesadilla cheese.

Got the oil heated (350*).

Rolled in flour.

Whipped up some egg whites & then the yokes with a small amount of salt.

Slowly folded the yokes into the whites.

Rolled the rellenos in the batter.

 

[Robert-R]

Fried them.

Let them drain for a few minutes.

Put them in the pos gasser oven at 350* or so to keep them warm & finish melting the cheese.

Meanwhile... gently heated some sauce (Las Palmas green - "picante").

Grilled some marinated carne ranchera (Tony's recipe).

Plated. Sauced. Some cotija sprinkles. Time to eat!

¡Guauu! Fueron éstas siempre bueno! Some of them were nuclear. I'm going to have some leftovers for breakfast today.

Oh... and I'm going back to the store & get some more for Chili Verde. They are roasting them in the parking lot today.

 

[Erik Tracy]

Those are mighty fine looking rellenos!

My folks live in Santa Fe and I usually get a 'care package' of roasted Hatch chiles (they spell it chilE in NM )

 

[Rich Dahl]

Great cook, that plate looks super good.

 

[Clint]

Incredible cook! That's one of my favorites (yet seldom eaten).

The cheap Mexican drive thrus around here have them in burrito form..... inside a tortilla with rice & beans ----- try that sometime if you remember.

 

[Cliff Bartlett]

Couldn't be finer Robert. Love the cook. Know what you mean about fire roasting Poblanos. Roast it too long and the skin releases but the pepper loses it's structure. Too quickly and you spend 20 minutes trying to skin the darn thing. I've used your method of steaming after roasting. A brown bag tightly shut works well also.

 

[Timothy F. Lewis]

I just had some lunch but, I WANT THAT!

 

[Barb D]

Man did you nail that plate of food, outstanding job.

 

[JeffG]

Chili Rellenos is one of my favorite Mexican food dishes and your cook takes it to another level with the Hatch chile pepper.
RobertR representing.

 

[JPowers]

Awesome plate, Robert

 

[Robert-R]

Everyone, thank you! Your feedback is very much appreciated.

You know... a lot of our friends say rellenos are too much work & they would rather have them at a restaurant. However, after making them a few times & with a little practice... they aren't much more work than enchiladas.

I like cooking them outside. It get's hot around here (no ac) & the kitchen gets pretty warm. The batter can break down rather quickly in a hot kitchen. Sometimes have to make another batch of batter when that happens. Cooking them in the evening, outside, when the temps are dropping is a joy.

 

[CaseT]

Everything looks great! Love the hatch chili twist.