New Mexican Chile Rellenos
![New Mexican Chile Rellenos. Photo: Chowhound](https://farmersmarketinstitute.org/wp-content/uploads/2022/08/new-mexican-chile-rellenos.jpg)
Chile Relleno image courtesy of chowhound.com
![New Mexican Chile Rellenos](https://farmersmarketinstitute.org/wp-content/uploads/2022/08/new-mexican-chile-rellenos-1.jpg)
The Recipe
Ingredients
- 4-6 large roasted and peeled green chile or poblano
- 4 eggs separated
- Block Cheese (Colby, Monterey Jack, Cheddar, etc)
- Salt
- Corn Starch
- Flour
PREPARATION
- Beat egg whites stiff; add 1/4 teaspoon salt after whites get foamy. Beat until they have formed double peaks.
- Separately, hand whisk egg yolks until bright yellow and thick.
- Add yolks to the whites, then add 2 tbsp corn starch and 2 tbsp all purpose flour. Gently whisk together until completely blended.
- Remove stems and seed cavity from roasted chile or poblano.
- Place a piece of cut cheese 1/4 inch thick and 1/2 inch wide into chile.
- Arrange rellenos on a plate, sprinkle lightly with kosher salt and dust flour liberally on both sides. Shake off excess flour.
- In a 10 inch skillet, heat 1/2 inch deep oil to 330 degrees. Dip relleno in batter, cook both sides to a deep golden brown, turning twice.
![New Mexican Chile Rellenos. Photo: Daniel Quat Photography](https://farmersmarketinstitute.org/wp-content/uploads/2022/08/new-mexican-chile-rellenos-2.jpg)
![New Mexican Chile Rellenos. Photo: Gabriella Marks Photography](https://farmersmarketinstitute.org/wp-content/uploads/2022/08/new-mexican-chile-rellenos-3.jpg)
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!