hatch chiles rellenos

Vegetarian

Hatch Chiles Rellenos

Drescription

Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy. Try this with Grandjean's quick and easy homemade red chile sauce.

Ingredients

8 medium-size (about 10-inch-long) medium-hot hatch green chiles (such as big jim)
neutral oil (such as grapeseed oil or peanut oil), for frying
6 ounces asadero, oaxaca, or monterey jack cheese, cut into 8 (4- x 1/2-inch) sticks
¼ cup all-purpose flour
1.50 teaspoons kosher salt, plus more to taste
¾ teaspoon baking powder
6 large eggs, separated
2 cups red chile sauce or enchilada sauce, warmed
mexican crema, pickled red onions, fresh cilantro leaves, crumbled queso fresco, and pepitas, for garnish
pinto beans, spanish rice, and lime wedges, for serving

Directions

Using tongs and working in batches, char chiles over the open flame of a gas burner on high, turning occasionally, until blistered and blackened all over, 6 to 10 minutes. Alternatively, char chiles, uncovered, on a very hot gas grill, turning often, 6 to 10 minutes, or broil with oven rack 6 inches from heat, turning occasionally, 8 to 14 minutes. Immediately transfer chiles to a large heatproof bowl, and cover tightly with plastic wrap. Let steam until charred skin loosens from flesh, about 15 minutes.
Carefully peel 1 chile under a gentle stream of running water to remove charred skin. Create a 1 1/2-inch-long opening along side of chile at stem end, and gently wash out the majority of the seeds, being careful not to let chile split farther down the side. Transfer to a baking sheet lined with paper towels. Repeat with remaining chiles. Pat dry.
Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat over medium to 400°F. Stuff 1 piece of cheese into each chile, inserting through 1 1/2-inch opening. Set stuffed chiles aside.
When oil is almost to temperature, whisk together flour, salt, and baking powder in a small bowl; set aside. Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium speed until stiff peaks form, 1 to 2 minutes. Gradually add yolks, beating on medium speed or whisking by hand just until combined, 5 to 10 seconds. Gently fold in flour mixture.
Hold 1 chile by the stem, and dip in batter, turning to thoroughly coat all sides. Carefully place chile in hot oil, and repeat with 1 or 2 chiles, depending on skillet size. Fry until golden brown on all sides, 4 to 6 minutes, flipping chiles halfway through frying time. Using a spider and tongs, carefully transfer chiles to a baking sheet lined with paper towels. Season with salt to taste. Repeat with remaining chiles and batter.
Divide red chile sauce among plates (about 1/2 cup each). Top with chiles rellenos. Garnish with Mexican crema, pickled red onions, cilantro leaves, queso fresco, and pepitas, if desired. Serve with pinto beans, Spanish rice, and lime wedges, if desired.