My Irish American husband was watching this video with me. He was enthusiastic for when I'd make him some. No doubt his response would be like your husband's -- The man LOVES chilis, Latin food & culture. Hatch chilis are hitting the stores right now. Guess I know what's for dinner tomorrow 😄🌶
That is the main thing I miss about living in Arizona I used to go to hatch New Mexico every August And buy 8 bags of chilies During harvest 50-75lbs ea yep 500+ lbs. Straight from there we would go elk hunting in northern Arizona roast Chili's In the smoker and make all kinds of wonderful dishes but I never mastered chili rellenos which is my favorite And besides harvesting gallons and gallons of chili oil we would freeze enough chilies for the entire year and then some, Thank you for the video and the wonderful memories it invoked.
YES Ma'am.... HATCH Green Chile... I'm in New Mexico... "HELO" from Southeastern New Mexico, soon to be back in Albuquerque. in fact I will be eating Roasted Hatch Green Chile TODAY!!! Excellent on.... EVERYTHING. Thank you so much for this "Chile" video...
Nice! Very simple and easy. I’m fortunate to live close to Hatch. If you have red sauce made from the red chilies produce some videos of dishes that use the red sauce.
Chili rellanos are my absolute favorite. I’ve never made them myself, but growing up in SW Colorado, we had lots of places to get good ones. Now in the Midwest… I need to make them myself.
I can totally relate. First time I moved away from home, I tried a few Mexican restaurants, and knew I was just going to have to cook at home if I was going to enjoy certain dishes the way I was used to having them. Thanks for watching!
I too grew up in Mesilla Valley and lived in Hatch for several years. Love Chile Rellenos and was taught almost identical except we add cream of tartar to egg whites before folding in the beaten yolks. ❤
I'm trying to imagine what the cream of tarter would do, and I'm guessing it makes the egg batter even fluffier. Going to have to try that. Thanks for the comment.
Marcie, you never disappoint! I've tried many different recipes for various dishes, most very good. However, I always tend to use your recipes as my “go-to” because your recipes are the closest to mom’s that I have found. Thanks again for another great recipe! Imnin Arizona too, Phoenix, however I went to high school and college and spent many years in Tucson, where my mother was born. Where in Arizona do you live?
Just found your site, your recipe is just like what I use. It is good. Just bought some Hatch Chili from a Kroger store here in Nashville,Tn. this is the only time of year you can find them. Unless you have traveled the southwest people don't know what to do with them. It is really difficult to find good Chili powders.And other products for cooking. The local Mexican restaurants do not cook like Ar, N.M. Tx. and they're menus are all the same, not very good. The chilis are very delicate and hard to stuff without falling apart, I'll try the ice water trick. If you've ever had "Sopaipillas" out west you won't find any in Tenn.
Just got this years Hatch Chile’s delivered but only got about a dozen roasted (on my gas grill) before it started raining. Will pull out my chile roaster tomorrow, but am trying this recipe for tonight! Never seen anyone add onions to rellenos. Mine won’t have any!
I grew up in New Mexico and really love a good Chile Rellano. I'm pretty sure the Chiles Rellanos that I grew up with had masa flour in there somewhere, but I have never been able to replicate them. I am wondering now if the trick is to whip the egg whites like you have done! I invented a Chile Rellano Cakes recipe that uses chopped green chili, cheese, and browned ground beef in a batter to replicate the flavor since I have so much trouble procuring fresh hatch green chilis in Idaho (and previously in Oregon was just as hard). Thank you for sharing this recipe! Looks wonderful!
Whipping the egg whites makes all the difference in the world with rellenos. Hope you give it a try, if you can ever find whole Hatch chiles in Idaho. (I feel your pain.) Your chile relleno cakes sound delicious, btw! In fact, I would love to try your recipe, if you wouldn't mind sharing it.
What part of New Mexico are you from? I l just went to Hatch over Labor Day weekend to pick up chile and I'll be posting a video on it this coming Saturday.
I've never made chili rellenos, but they are one of my favorites 😋. YOU make it look so easy, Marcie 😘. AND,I love the inspirational message on your board😘🙏
Thanks so much. Some people are offended by my message board, but to take it down while I shoot a video would be denying my faith, and everything good in my life is because of God. As for the rellenos, it takes a little practice, but once you get the hang of it, you can make them pretty easily. I hope this video encourages you to try it.
I'm happy to hear that. It takes a little practice, but even if they don't come out looking too good at first, they'll still taste delicious. Thanks for the comment.
thank you for the video again i will certainly try this method looks so good. since we have chickens and plenty of fresh eggs it would be nice and easy recipe .. we do these rellenos two ways using home made tortillas cooked first on both sides take a stuffed rellenos filled with pepper cheese rolled and put tooth pick to hold the m together then just fry them to a crisp golden brown . we also use a hatch chili sauce lettuce and tomato and hot sauce it is very good .....i was raised with mexican food my mother was raised in eastern part of arizona we ate home made tortillas every day with all the sides and fried bread with great northern bean soup and or refried pinto beans yummy for sure ...ps love your videos thank you again ...
Thanks so much for watching. Someone else mentioned making rellenos with tortillas and I was having trouble picturing it. But after reading your comment, I bet this is what they were talking about. Sounds like you had a great upbringing. You had me at "fried bread." That's dangerously good.
thank you marcie i think you would like the tortilla method try it sometime i am trying to get the wife to film it but she is camera shy but she is a grear cook when it comes to the three ts, tacos, tamales and tortillas yummy
The NM Style Rellenos my abuela used to make were done by boiling seasoned chuck or other beef, then grinding the meat and green chiles in a meat grinder, forming them into a little football shaped ball about the size of a golf ball, then after chilling, dredge in flour, rest, egg wash and fried. But as long as they have NM Chiles any style is good.
I could almost taste it, just reading that! Sounds yummy! My sister recently gave me a meat grinder but I have yet to use it. Now, you've given me an idea. Thanks for the comment.
Saludos desde Los Angeles California me encanta tu comida senora . I'm a truck driver and I miss new Mexico always go thru there . Muchos saludos y bendicones a tu familia .
@@marcyinspired1442 pues claro que si Senora Marcy como puedo ver comida tan rica y no comentar. Y aquí nomás viendo mis noticias y mi café muchos saludos a ustedes y tú familia muchas bendiciones. Feliz Domingo .
Hey Marcie! Just got my first 5 lb batch of fresh hatch chiles to make rejenos. Can’t wait to see how different from poblanos they will be both to cook and taste! Love your videos!
Thank you so much! I love poblanos, too, because you can fit so much more in them. But if you're going for the simplicity of just a flavorful chile, it's hard to beat a Hatch chile. I hope this recipe works for you.
I hsd been looking for a stuffed poblano recipe and had never heard of the hatch chile. Very interesting and I am also excited to try. This is a great video!
Hey Marcie! I’ve been preparing Hatch Chilis for freezing and somehow I forgot and touched my left eye and then, I don’t know why, my right eye! It all happened so fast. Next thing I knew both of my eyes were burning. Grabbed milk and paper towels and started dabbing my eyes, but no benefit. Then my wife googled and followed advice of rinsing eyes with baby shampoo using outside of hand that didn’t have contact with peppers. After applying baby shampoo I rinsed my eyes with plain saline solution which worked fantastic! Wow what an experience, next time I’ll wear gloves or try and be more mindful of not touching my face. So baby shampoo and contact lens saline solution is good to have in your Hatch chile first aide kit! Thanks for your great lessons! Jorden
Oh my goodness! Your comment literally made me laugh out loud! (Although, I’m sorry that happened.) But I could just picture it all. One eye, and then the next! And it all happening so fast. I will be letting others know about the baby shampoo & saline solution for sure. Thanks for the tip. I spent about 4 hours peeling chile just today and didn’t have a Hatch chile-peeling first aid kit on standby.
There is so much I could say about this dish but as you said "keep it simple" ! Thanx for doing this, this can be a very intimidating dish if you've never made them but you rocked it! Also a big thanks to you and your Mom for turning me on to these, I'm not gonna lie I think of you guys everytime I make 'em...
Thanks for another great recipe! Just a reminder that you can get delicious Certified New Mexico chile from all regions of New Mexico, including the most famous chile growing region, Hatch! :-)
It definitely works when dealing with chile in small amounts. But when I buy a giant sack and have it roasted for me elsewhere, I can’t always do that.
It just depends on where you go. We never, ever put sauce on them where I grew up in southern New Mexico. They're delicious on their own. I hope you like them.
I am from the northeast and was looking for stuffed poblano recipe and came across your video. I have not heard of hatch chiles before. I really enjoyed the content and your style. I subscibed and am excited to learn more from you. Wishing you great succcess with this channel!
Being from Michigan, shipping fresh roasted Hatch Chiles from N.M. cost almost as much as the Chiles themselves. However, I've had and have made Chile Rellenos using Poblanos plenty of times because it's one of my favorite meals but I'm very intrigued to find out what they taste like with the Hatch Chiles, so I just ordered 10lbs. LOL Yes it's a little expensive but if the flavor is there than it will be money well spent....I hope so :)
They can be tricky. That batch I made was from both fresh and frozen/thawed chile. So it’s gotta be your batter. I think the secret is making sure the egg whites peak and adding that little bit of flour to the yolk. Hopefully, you’ll have better luck. Thanks for checking out my video. 🤗
You know through my other comments that I live in New Mexico. I am always searching for good chili rellenos. There's some restaurants that have good ones, there's some restaurants that have the best, and there's some restaurants that have greasy and flimsy ones. I've never made them because I think they're complicated, like making homemade tamales. We're going to try your recipe. We are determined to. Thank you for sharing. Oh, by the way, are you using big Jim chili's? I heard that the thickest and the best to make with rellenos with. However, they are so mild. What type of chili are you using?
Rellenos in New Mexico are all about the chile. We never had them with sauces poured on top. Same with tamales. But little by little we're starting to see more of that. I guess this would be more traditional or more of a purist's approach. But that's not to say I wouldn't eat a relleno with sauce and melted cheese. Thanks for the comment.
@@marcyinspired1442 I'm sure it would taste fantastic regardless and I like the steps you've taken to making them, I'm going to try it soon. I've never had a tamale....
I recently shared my recipe for Quesabirria Tacos, but you can check out just the birria portion of the video to get my recipe. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LKgsuWfou4Q.html
I was all over your video and I purchased a 24 oz can of chilis from Amazon. Am going to cook them up this weekend. Great recipe, and thanks for explaining the coating! I have some Stubb's Hatch Green Chili Sauce, and will probably try it with green onions instead. Here in New Hampshire, we have Poblanos, Cubans, but no fresh Hatch. What to do? Can you source me out?
Thanks so much for the comment. I'm thrilled to know there's someone in New Hampshire checking out my recipes. It's really hard to find whole chile (with stems still on) for rellenos, without roasting it yourself, so I feel for you. Hope what you ordered works out. I wanted to pass along a couple of options, as far as getting Hatch chile out there in other forms. One, is "505 Southwestern" chile. (You can find it in a jar, and if it's not sold in your area, you can find it on Amazon, or go to www.505Southwestern.com) Just so you know, I am not paid to endorse them, it's just really good chile and is my new go-to when chile is not in season. The other is, you can get chile directly from the farmers in Hatch, New Mexico. They can ship it to you frozen. The one I recommend is Grajeda Farms. You can find them on Facebook under Grajeda Hatch Chile Market, and send them a message. Or you can call them at (575)621-1763. Hope this helps. You'll have to let me know how your rellenos turn out.
I LOVE both asadero cheese & queso de menonita. Haven't had either in years. When I was growing up, there was a lady who would make it once a year and take orders. Now, I'm going to be thinking about it on a hot corn tortilla! Lol Thanks for the great suggestions.
@@bp5439 I'm very familiar with Deming. It's funny, every time I tell people I'm from NM, they always assume Albuquerque. Not too many people know southern NM. Anyway, I'm happy you found my channel and that we have that connection.
I've had my comal forever and don't even know what brand it is because it's not on there anywhere. But I just now looked on Amazon to see what I would get, if I were in the market for one today, and I liked this one because I liked the size, it seems sturdy enough, and the additional handle is useful: amzn.to/3QBKk3M It seems to have good reviews. You should know that I am an "Amazon Associate" now, which means if I recommend something on my channel that someone purchases, I may earn a small percentage, so I just want to be completely transparent. Please, don't feel any obligation to order. Just want to answer your question.
Beneath the video, just before the comment section, you should see the Description Box. That's where I write a little about the recipe. If you click on that, it will expand and show you my written recipe. You can copy and paste it from there. But if you would like to save the video to your RU-vid, right next to the "share" icon beneath the video, there should be another icon that says "save." If not, click on the three little dots (...) and that will give you an option to save the video to your personal playlist. Hope that makes sense. Thanks for watching!
Since most of the seeds are at the top, I cut the small slit closer to the top, reach in with my finger and take out as many as I can. Then I only eat the rellenos up to that point, or scoot the seeds away with my fork. But you can probably try running water through them to get more of the seeds out when you're peeling them. It may require cutting a larger slit, but it gets patched up when you fry them anyway. Hope that helps. Thanks for the comment.
You won't be able to find fresh Hatch chile right now because it's not in season yet. But you should be able to find it in the grocery store come August and September where you live in Peoria. It's a hot seller, so when you see it, you need to grab it. If you're looking for Hatch chile that's already roasted, peeled, & chopped, you can find it in the freezer section. Young Guns is a great brand. You can also find it in a jar. 505 Southwestern brand is an excellent choice. Hope this helps.
They are now coming in season, we just bought 2 bushels at the Power road Farmers Market. They have young guns in stock and will roast it for you. ( today is july 31st. ) Power Rd. Farmers Market is just north of the 202 on Power Rd.
Laughed at your comment about your Portuguese husband. My Dad's parents immigrated from the Azores in the late 1800's so I'm half Portuguese. I have a comal to roast the chilies but thinking using an electric griddle to cook them once they are battered. What do you think?
