Green Chile Rellenos


Green Chile Rellenos

Author Chef Hosea Rosenberg, Santo Boulder


  • 8 fresh Hatch green chile peppers
  • 12 oz medium cheddar cheese, cut into 8 logs
  • 2 eggs, beaten
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 2 cups canola oil (for frying)


  • Preheat grill, or if using a gas range, turn one burner on to full heat.
  • Place peppers over the hottest spot and allow skins to char or blacken. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Carefully peel off the blackened skins, but leave the stem intact (gloves are recommended). Cut a one inch slit along the long side of each pepper. Remove as much of the seeds and membrane as possible without tearing the sides open.
  • Carefully slid one log of cheese into each pepper and close the slit as best you can.
  • Dredge the entire pepper into flour, then coat in the beaten egg. Lastly, dredge in cornmeal. Set peppers on wax paper lined plate until ready to fry.
  • Heat the canola oil in a high-sided skillet over medium heat until about 350 degrees. Gently dip each pepper into the hot oil and allow to fry until golden brown and crispy on each side, turning once. Remove from heat and place on a cooling rack or paper towel lined plate to drain.
  • Sprinkle peppers with salt and eat immediately.