We can’t think of a better way to kick off the weekend. Hatch Green Chile Relleno, Grilled Ribeye, Spanish Rice. 🌶🥩👌.
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For those who haven’t made Chile relleno before, don’t be intimidated, it’s super simple and all you need is a little flour and eggs.
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You start by roasting some fresh green chiles. You can do this by turning on your broiler and placing them close to the heat source for a few minutes on each side to blister the skin of the Chile pepper, or you can do this over the grill. The key is to blacken all sides of the Chile peppers. After the skin is blistered, we like to wrap them in butcher paper to steam the Chile for a few minutes. Then, cut a slip down the middle of the Chile pepper and remove the seeds, and rinse under cold water to peel off the blistered skin.
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Then, after it has dried, we like to stuff it with Oaxaca Cheese and maybe a couple sprinkles of Flatiron Pepper - Hatch Valley Green
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Then, Whisk a couple egg whites in a bowl until they’re stiff and start to form “peaks” when you remove your whisk. In a separate bowl, whisk the egg yolks with a teaspoon of baking powder and a tablespoon of Flatiron Pepper - Hatch Valley Green. Then, fold the egg whites into the yolk mixture. Make sure to gently fold and do not stir, you want this to be an airy batter.
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Pour some flour into a shallow bowl or baking sheet, cover both sides of your recently roasted and peeled green chiles in the flour, then dip in the egg batter. Immediately transfer into a pan of hot canola oil and fry until golden brown on both sides. Top with Oaxaca cheese and enjoy!
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We hope you all have a great weekend!
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Mike & Matt