It’s that time of year again! Hatch Chili time!!
What the heck is a Hatch Chili you say? Well, I’m glad you asked! A Hatch Chili is a seriously delicious chili pepper that is grown in Hatch, New Mexico. It is kind of like an Anaheim pepper(which is actually bred from the Hatch chili). They are harvested once a year- right NOW! And if they don’t come from Hatch, New Mexico they AREN’T Hatch Chilies!! So go and get some (might I suggest Central Market? We’re having our Hatch Chili Fest right now! I work there, can you tell? haha!) and stock up that freezer- because they won’t be around for much longer!!
This recipe is some of the BEST rellenos that you will ever eat! I’m not kidding. This is better than any relleno that I’ve had at a Mexican food restaurant. AND it’s VEGAN! I don’t normally fry stuff, but once or twice a year I do and this is one of those times! It just won’t get the same results if you try to bake it. So splurge and give this a try!!
Here ya go…
Hatch Chili Rellenos
Ingredients:
1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces beer
2 tablespoons extra-virgin olive oil
1/2- 1 cup Daiya Vegan Cheese, cheddar style
6 Hatch Chilies, charred and peeled
Canola oil, for frying
Directions:
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
Make an incision the length of each chile and remove the stems and seeds. Stuff the Daiya cheese into chilies, and close with a toothpick.
In a large deep skillet, pour oil until half full. Heat over medium heat until hot.
Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.
Try not to pass out because they’re so amazing!
