New Mexico Hatch Green Chile Rellenos

Introduction

New Mexico Hatch Green Chile Rellenos are a smoky, cheesy pleasure straight from the grill. Made famous by the unique flavor of fire-roasted Hatch chiles, this recipe brings bold, Southwestern flavor to your plate using the Arteflame grill. The high heat center grate paired with the wide flat-top cooktop allows every component to cook perfectly — melted cheese, charred green chiles, and sizzling golden crusts.

Ingredients

• 6 large Hatch green chiles (fire-roasted and peeled)
• 8 oz Monterey Jack or Asadero cheese (cut into sticks)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 large eggs (beaten)
• 1 cup Panko breadcrumbs
• 2 tbsp butter (for griddle)
• Kosher salt to taste
• Freshly ground black pepper
• Optional: chopped cilantro and lime wedges for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center fire bowl. Pour a small amount of vegetable oil onto each napkin.
2. Stack firewood on top of the napkins.
3. Light the soaked napkins with a match. Allow the fire to build for about 20 minutes until the center grate reaches 1,000°F and the surrounding flat cooktop is hot.

Step 2: Prepare the chiles

1. Make a slit down one side of each fire-roasted chile and carefully remove the seeds.
2. Stuff each chile with cheese slices and gently press the opening closed.

Step 3: Bread the chiles

1. In one shallow bowl, mix flour, garlic powder, cumin, smoked paprika, salt, and pepper.
2. In a second bowl, beat the eggs.
3. Place Panko breadcrumbs in a third bowl.
4. Gently roll each stuffed chile in the flour mixture, then dip in beaten egg, then coat with Panko.

Step 4: Grill the Rellenos

1. Add butter to the flat cooktop just inside the hot zone of the Arteflame.
2. Place the breaded chiles on the buttered area. Grill for 4–5 minutes per side or until golden and crispy, turning carefully with tongs.
3. If needed, move the chiles slightly farther from the center to avoid over-browning while the cheese melts inside.

Step 5: Serve

1. Remove chiles and plate immediately. Garnish with chopped cilantro and lime wedges if desired.

Tips

• Look for Hatch chiles fresh during harvest season or use frozen fire-roasted ones.
• Add extra butter to the griddle for enhanced flavor and a crispy crust.
• If the cheese begins to ooze out, press the opening more tightly closed next time or secure it with a toothpick (remove before serving).
• Don’t overcrowd; give each relleno room to crisp up.
• To add protein, include strips of grilled steak or shredded chicken inside the chile with the cheese.

Variations

1. Spicy Chorizo Relleno: Mix cooked chorizo with the cheese for a smoky, spicy filling.
2. Tex-Mex Relleno: Add refried beans and pepper jack cheese inside the chile for extra flavor.
3. Bacon-Wrapped Relleno: Wrap the cheese-stuffed chile in bacon before coating — grill until the bacon is crispy.
4. Veggie Lover’s Relleno: Include grilled corn, black beans, and cheese inside the chile.
5. Breakfast Relleno: Combine scrambled eggs, cheese, and roasted green onions for a brunch-worthy version.

Best pairings

• Grilled street corn with cotija and chili-lime seasoning
• Charred skirt steak with chimichurri
• Grilled avocado halves with lime
• Mexican rice or cilantro-lime cauliflower rice
• A crisp Mexican lager or smoky mezcal cocktail

Conclusion

Grilling New Mexico Hatch Green Chile Rellenos on the Arteflame brings out an unmatched deep, smoky char, and perfect cheese melt — all without needing pots, pans, or an oven. It's all about harnessing flame and flavor the right way. Cook them today and experience a true Southwest culinary delight.