{"id":6712,"date":"2025-06-25T11:32:16","date_gmt":"2025-06-25T11:32:16","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6712"},"modified":"2025-06-25T11:32:16","modified_gmt":"2025-06-25T11:32:16","slug":"mexican-hatch-chile-rellenos","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6712","title":{"rendered":"mexican Hatch Chile Rellenos"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h1>\n

8 large Hatch green chiles<\/strong> (roasted, peeled, and seeded)<\/p>\n

8 strips of Monterey Jack or Oaxaca cheese<\/strong> (or your choice of filling)<\/p>\n

3 large eggs, separated<\/strong><\/p>\n

\u00bd tsp salt<\/p>\n

\u00bc cup flour (plus extra for dusting)<\/p>\n

Oil for frying<\/p>\n

\ud83d\udd38 Optional:<\/strong><\/h3>\n

Shredded meat (pork, beef, or chicken)<\/p>\n

Tomato-chile sauce or salsa roja for serving<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

Instructions:<\/strong><\/h1>\n

Prep the Chiles:<\/strong><\/p>\n

Roast chiles over open flame or under broiler until skin blisters and blackens.<\/p>\n

Place in a covered bowl or bag for 10 mins, then peel skin, remove seeds (keep stem intact if possible).<\/p>\n

Stuff the Chiles:<\/strong><\/p>\n

Carefully insert cheese (or meat\/cheese mix) into each chile.<\/p>\n

Lightly coat each stuffed chile in flour and set aside.<\/p>\n

Make the Batter:<\/strong><\/p>\n

Beat egg whites until stiff peaks form.<\/p>\n

In a separate bowl, beat yolks with salt, then gently fold into whites.<\/p>\n

Stir in \u00bc cup flour to strengthen the batter.<\/p>\n

Fry:<\/strong><\/p>\n

Heat oil (about 350\u00b0F \/ 175\u00b0C) in a deep skillet or pan.<\/p>\n

Dip each floured chile into the egg batter and carefully lower into the oil.<\/p>\n

Fry until golden and puffy, turning once.<\/p>\n

Drain on paper towels.<\/p>\n

\ud83c\udf7d\ufe0f Serve With:<\/strong><\/h3>\n

Warm salsa roja or enchilada sauce<\/p>\n

Mexican rice and beans<\/p>\n

Fresh tortillas<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 8 large Hatch green chiles (roasted, peeled, and seeded) 8 strips of Monterey Jack or Oaxaca cheese (or your choice of filling) 3 large eggs, separated \u00bd tsp salt \u00bc cup flour (plus extra for dusting) Oil for frying \ud83d\udd38 Optional: Shredded meat (pork, beef, or chicken) Tomato-chile sauce or salsa roja for serving […]<\/p>\n","protected":false},"author":1,"featured_media":6714,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t