Description
A delicious and hearty dish featuring roasted Hatch chilies stuffed with cheese and baked until golden brown.
Ingredients
Scale
- 12 large Hatch chilies, roasted and peeled
- 2 cups shredded Monterey Jack cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- Vegetable oil for frying
- Sour cream for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare a baking dish by greasing it lightly with oil.
- Carefully slit each roasted Hatch chili down one side and remove the seeds.
- Stuff each chili with a generous amount of Monterey Jack cheese.
- In a bowl, whisk together the flour, baking powder, salt, milk, and eggs until smooth.
- Dip each stuffed chili into the batter, allowing excess to drip off.
- Heat vegetable oil in a skillet over medium heat. Fry the chilies until golden brown on all sides, about 2-3 minutes per side.
- Transfer the fried chilies to the prepared baking dish.
- Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- Serve hot with chopped cilantro and sour cream.
Notes
- Feel free to mix different cheeses for added flavor.
- For a spicy kick, leave some seeds in the chilies.
- These can be made ahead of time and reheated in the oven.
Keywords: Hatch chili recipes, chili rellenos, roasted chili recipes, Mexican recipes, vegetarian recipes