Last Updated on August 12, 2025 by Casia Valdés
If there’s one dish that beautifully captures the heart of Southwestern Mexican cuisine, it’s the Hatch Chile Rellenos. With roasted Hatch green chiles filled with seasoned ground beef and melted cheese, dipped in fluffy egg batter, and fried until golden—this dish is a rich, spicy, and utterly satisfying experience from the very first bite.
Whether you’re enjoying them during peak Hatch chile season in late summer or warming up your winter table with bold flavors, these chile rellenos never disappoint. It’s the kind of recipe that makes you feel like you’re in your grandmother’s kitchen, with the aroma of roasted chiles and bubbling oil filling the room.
Table of Contents
Why You’ll Love These Hatch Chile Rellenos
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Made with authentic Hatch green chiles
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Filled with spicy ground beef and gooey cheese
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Crisp, golden exterior with a light, airy batter
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Perfect for summer or winter meals
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A fun and delicious homemade Mexican dish
Ingredients
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Fresh Hatch green chiles, roasted and peeled
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1 cup flour
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1 tsp salt
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1 tsp pepper
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1½ cups shredded cheese (Monterey Jack, Asadero, or preferred blend)
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1 lb ground beef
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Hatch green chile powder (to taste)
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4 eggs, separated
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1 tsp baking powder
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4 cups vegetable oil (for frying)
Instructions
Step 1: Prepare the Beef Filling
In a skillet over medium heat, brown the ground beef until fully cooked. Season generously with Hatch green chile powder for a bold kick. Stir in shredded cheese and let it melt into the beef. Remove from heat and set aside to cool.
Step 2: Ready the Chiles
Carefully make a small slit down one side of each roasted Hatch chile. Gently remove the seeds without tearing the flesh.
Stuff each chile with a few spoonfuls of the beef and cheese filling. Do not overfill—just enough to close the slit with a light press.
Step 3: Dredge in Flour
In a shallow plate, combine flour, salt, and pepper.
Lightly coat each stuffed chile in the flour mixture. This helps the egg batter stick and ensures an even, crispy fry.
Step 4: Make the Batter
Separate the egg whites and yolks into two bowls. Beat the whites until stiff peaks form.
Gently fold in the yolks and baking powder to make a fluffy, light batter.
Step 5: Fry the Chiles
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
Dip each floured chile into the egg batter, then gently lower into the hot oil.
Fry each side for about 2–3 minutes until golden and crisp. Don’t overcrowd the pan—work in batches if needed.
Transfer the chiles to a paper towel-lined plate to drain excess oil.
How to Serve Hatch Chile Rellenos
These chile rellenos are rich and satisfying on their own but truly shine when paired with:
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Warm Mexican rice
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Charro or refried beans
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Fresh salsa verde or tomato sauce
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A dollop of crema or sour cream
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Lime wedges for a bright finish
Tips for Success
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Use freshly roasted Hatch chiles when in season for peak flavor.
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For a smokier version, add a bit of chipotle powder to the meat.
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Be gentle when stuffing and handling chiles—they’re tender after roasting.
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Batter and fry immediately after coating for the crispiest results.
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Want vegetarian? Swap meat for black beans or sautéed veggies.
Storage & Reheating
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Store leftover chile rellenos in an airtight container in the fridge for up to 3 days.
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Reheat in a low oven (300°F) to crisp up the exterior.
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You can freeze them before frying—just thaw fully before battering and cooking.
Variations
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Cheese-only Rellenos: Skip the meat for a lighter, vegetarian version.
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Salsa-Baked: After frying, place rellenos in a baking dish, cover with salsa and bake for 10 minutes.
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Breakfast Rellenos: Fill with scrambled eggs and chorizo, then top with queso fresco.
FAQs
What makes Hatch chiles special?
Hatch chiles come from the Hatch Valley in New Mexico and are prized for their unique heat and earthy, smoky flavor. They’re seasonal, typically harvested in late summer.
Can I roast the chiles at home?
Absolutely. Place them under the broiler or over an open flame until charred, then seal in a bag to steam before peeling.
Is the dish spicy?
Mild Hatch chiles offer just a subtle heat. You can make them hotter with spicy chile powder or by choosing hot Hatch chiles.
Can I use another chile variety?
Yes, but it won’t be quite the same. Anaheim or poblano peppers are good alternatives.
Final Thoughts
Hatch Chile Rellenos are a celebration of flavor, texture, and tradition. From the smoky chiles and savory filling to the golden crust and melty interior, each bite is a delicious tribute to classic Mexican cuisine. Whether you’re enjoying them during Hatch chile season or craving comfort in the colder months, these rellenos are sure to become a staple in your recipe rotation.
Hatch Chile Rellenos
Ingredients
Method
- In a skillet over medium heat, brown the ground beef until fully cooked. Season generously with Hatch green chile powder for a bold kick. Stir in shredded cheese and let it melt into the beef. Remove from heat and set aside to cool.
- Carefully make a small slit down one side of each roasted Hatch chile. Gently remove the seeds without tearing the flesh.
- Stuff each chile with a few spoonfuls of the beef and cheese filling. Do not overfill—just enough to close the slit with a light press.
- In a shallow plate, combine flour, salt, and pepper.
- Lightly coat each stuffed chile in the flour mixture. This helps the egg batter stick and ensures an even, crispy fry.
- Separate the egg whites and yolks into two bowls. Beat the whites until stiff peaks form.
- Gently fold in the yolks and baking powder to make a fluffy, light batter.
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- Dip each floured chile into the egg batter, then gently lower into the hot oil.
- Fry each side for about 2–3 minutes until golden and crisp. Don’t overcrowd the pan—work in batches if needed.
- Transfer the chiles to a paper towel-lined plate to drain excess oil.
