| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 25g | 10g | 20g |
| sugars | fibre | protein | salt |
| 7g | 3g | 12g | 1.0g |
Every now and then, you come across a recipe that feels like it bridges different worlds, and that’s exactly what New Mexico Chile Rellenos does for me. This dish is a whimsical blend of Southwestern heat and a bit of sweetness, reminding me that fusion isn’t just a combination of ingredients; it’s a melding of cultures and memories. Growing up in Seattle and revisiting my roots in Japan, I’ve learned to appreciate how diverse culinary traditions can come together to create something truly special.
An Unexpected Twist
The first time I tasted New Mexico Chile Rellenos, the combination of green chiles, cheese, and cranberries took me by surprise. Traditionally, chile rellenos involve peppers stuffed with meat or cheese, but this recipe leans into a vegetarian palate without losing any of the flavors that make it so compelling. The roasted green chiles bring a smoky spice, while the Monterey Jack and cheddar cheese melt into a creamy blend. It’s the dried cranberries and pecans, however, that elevate the dish, adding a texture and sweetness that balances the heat perfectly.
Health Benefits
This recipe doesn’t just taste good; it’s also packed with health benefits. Green chiles are a fantastic source of vitamins A and C, boasting antioxidant properties that are excellent for your immune system. Pecans add a dose of healthy fats and protein, and cranberries are known for their anti-inflammatory properties. Even the spices, cinnamon and nutmeg, bring more than just flavor; they offer benefits like improved digestion and blood sugar control. With these ingredients, it’s easy to feel good about indulging in this dish.
I think what excites me most about the New Mexico Chile Rellenos is how it complements other dishes. Serve it alongside a hearty quinoa salad or some fresh guacamole and chips, and you’ve got a meal that’s not only visually appealing but also nutritionally balanced. This unique recipe also pairs well with a tangy tomatillo salsa or a sweet corn pudding, making it versatile enough for any occasion.
For those looking for similar dishes, you might enjoy exploring recipes like stuffed bell peppers or even Japanese inspired stuffed eggplants (Nasu Dengaku). Each brings a different set of flavors and techniques but shares the same core concept of deliciously stuffed vegetables.
The next time you want to wow your friends or family with something both comforting and surprising, give New Mexico Chile Rellenos a try. The symphony of tastes and textures is bound to make it a recurring favorite in your culinary repertoire.
If you’re curious to explore more about the heritage behind these flavors, consider diving into the origins of chile rellenos (read more here) or look up how Southwestern cuisine has been shaped by its diverse cultural influences (learn about Tex-Mex here).
What You’ll Need
- 6 large New Mexico green chiles, roasted and peeled
- 1 cup of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- 1/2 cup of dried cranberries
- 1/4 cup of chopped pecans
- 1/4 cup of fresh cilantro, chopped
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 4 large eggs, separated
- 1 cup of vegetable oil for frying
- 1/2 cup of sour cream for serving
Method
Step One
Roast the New Mexico green chiles until their skins are blistered and charred. Allow them to cool, then peel off the skins and remove the seeds. Set the chiles aside.
Step Two
In a mixing bowl, combine the shredded Monterey Jack cheese, shredded cheddar cheese, dried cranberries, chopped pecans, chopped fresh cilantro, ground cinnamon, and ground nutmeg. Mix well.
Step Three
Carefully stuff each roasted and peeled chile with the cheese mixture, ensuring they are well-filled but not overstuffed to the point of breaking.
Step Four
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Mix thoroughly.
Step Five
In a different bowl, beat the egg whites until stiff peaks form. In another bowl, lightly beat the egg yolks. Gently fold the beaten egg yolks into the egg whites.
Step Six
Gradually add the flour mixture to the egg mixture, folding gently until just combined. Be careful not to overmix.
Step Seven
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Step Eight
Dip each stuffed chile into the batter, ensuring they are evenly coated. Carefully place the chiles in the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Use a slotted spoon to remove the chiles from the oil and drain on paper towels.
Step Nine
Serve the New Mexico Chile Rellenos hot with a dollop of sour cream on the side. Enjoy!
