Let’s make the best “Colorado” Style Chile Rellenos. I live in Southern California with a ton of great Mexican food available. So I have had some outstanding Mexican food all my life and consider the cuisine one of my favorites. I have to admit that there are probably many folks out there that would not consider this recipe a true Chile Relleno. I’m ok with that. If you are not from Colorado you might be asking how a “Colorado” version of Chile Relleno differs from the version that most of us are familiar with.

First off, What is a Traditional Chile Relleno

A Chile Relleno starts with fresh green chiles. You then stuff the chiles with cheeses such as Asadero, Queso Oaxaca, Cotija, Chihuahua, or Monterey Jack. Batter them in a fluffy egg batter and deep-fry them until golden brown. You can serve them plain or smothered in a rich chili sauce. Then topped off with more cheesy goodness.

What is a “Colorado” Style Chile Relleno

If you are used to the more traditional Chile Relleno you might consider this recipe a sacrilegious version! Friends of Nancy and I had us over for a Colorado version. I never knew Colorado had their own version! Who knew? Before I tasted this version I would have defined a Chile Relleno just like everyone else. What makes this version non-traditional is its use of egg roll wrappers instead of frying the chile in an egg batter.

Colorado Style Chile Relleno; Poblano Pepper Stuffed with Cheese and Wrapped in an Egg Roll

I know I will hear complaints that all we are making is an egg roll. However, if I am stuffing a poblano with cheese, wrapping it up, and ladling on a salsa verde, is this not a Chile Relleno? Maybe not a familiar Chile Relleno. But a version of one nonetheless. Apparently, there are many folks out in Colorado who order their Chile Rellenos “Crispy” and are served this version. Who am I to say no to that?

What Kind of Chiles to Use

You can find fresh Hatch chiles at all the grocery stores depending on the season. If you can’t find them go ahead a use fresh poblanos or Anaheims. They are both perfect for Rellenos and range from low to medium heat

Hatch, Poblano, and Anaheim Chiles

How to Get the Most Flavor in Making Your Chile Relleno

You will see many types of salsa/sauce that are served with a traditional Chile Relleno. My favorite salsa for a Chile Relleno would be Salsa Verde. To make an outstanding salsa verde you need to blister the outside of your peppers and your tomatillos by roasting them under your broiler in the oven. For this recipe, I also included some ground chicken just to make it feel like a full meal. Feel free to leave the ground chicken out if you prefer the salsa without.

Roasted Peppers and Tomatillos and my Salsa Verde

Poblanos After They Have Been Roasted and Peeled

Folding Technique

Folding your Relleno is very simple. Place your cheese “stick” on the lower 1/3 of the egg roll. Surround it with a Poblano Pepper. Fold the bottom up to cover the cheese and pepper. Fold the left and right sides inward. Continue to roll it up so that it is nicely wrapped. At this point, you can gently place the Relleno in your hot oil. Cook for about 30 seconds on both sides and you are good to go. (Note: To help the sides stick and not open up while you fry the Relleno, brush on a little water on each edge and give each side a little press.)

Helpful Tips and Variations!

Use gloves when handling chiles. You don’t want to be touching your eyes or any other vital bodily areas when using chiles!

After you blister your peppers for about 10 minutes you need to remove them from the heat and place them in a zip-lock bag. They will continue to steam which will make them easier to peel.

Make sure you brush a little water on the edges of your egg roll as you stuff them in order for them to stick.

Final Thoughts

I hope you enjoy my version of the Best Colorado Style Chile Relleno. This recipe may not be traditional, but bottom line is that the Rellenos are damn good! Let me know what your thoughts are and as always, thanks for Spending Time In My Kitchen!

More of my Mexican Inspired Recipes

Check out some of my other Mexican Inspired Recipes below:

Colorado Style Green Chile Rellenos

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Recipe by David Frank – Spending Time In My Kitchen

Servings – (2 Chile Rellenos per serving)

servings

Prep time

minutes

Cooking time

minutes

Ingredients

The Filling
16 oz 16 Oaxaca, or Jack cheese, cut into 3″ X 1/2″ sticks
3 3 Hatch / poblano chiles, cut into 3″ X 1″ strips
Other Ingredients
16 oz 16 Package egg roll wrappers
Oaxaca or Jack cheese, shredded as a topping
3 cups 3 cups Peanut, or other vegetable oil (for frying)
Optional: Cilantro, light chop as garnish
Green Chile Sauce
1 lb 1 Ground chicken or pork
6 6 Tomatillos, roasted
4 medium 4 Hatch/poblano chiles, roasted
1 1 Optional: Jalapenos or serrano peppers, roasted (start with one)
1 1 Small White Onion, roasted
48 oz 48 Chicken broth
3 cloves 3 Garlic, minced
2 tsp 2 Cumin, powdered
1 1 Lime, use juice, and zest
2 Tbl 2 Cilantro, – Optional
Salt and pepper to taste

Directions

Place the ground pork/chicken in a large skillet. Sprinkle the meat with salt and pepper. After browning the chicken/pork, pull from the pan and set aside.
Making the Sauce
Cut the onion into quarters. Place whole tomatillos and poblanos onto a tray with the quartered onion (Add jalapeno or serrano to tray if using). Roast peppers, onion, and tomatillos in the oven under the broiler until blistered. Make sure you take the husk off the tomatillos before you place them into the oven). (Cook for approximately 10 minutes. Flip the veggies halfway through so they are blistered on both sides)
Place poblanos in a zip lock bag for 5 minutes to steam.
Remove the peppers from the zip lock bag. Peel the skin off the poblanos. Remove the seeds.
Place the roasted veggies into a food processor and blend until you have a chunky sauce consistency. Place sauce into your skillet. Turn heat to medium-low.
Add garlic, cumin, and cilantro to your sauce. Stir and combine well.
Add chicken broth to your skillet with veggies and spices. Stir and combine. Salt and pepper to taste.
Add cooked chicken to your sauce. Stir to combine.
Re-taste your sauce. Add more salt and pepper as needed. Add additional cumin if desired.
Cook sauce for 10 minutes over medium-low heat. Pull off the heat and set aside.
Making the Relleno
Slice the poblanos into 3″ x 1″ strips.
Cut your cheese into 3″ X 1/2″ sticks. Place a stick of cheese on your egg roll. Surround cheese stick with chiles.
Fold based on the discussion above.
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Plating Your Chile Relleno
Add about an inch of oil (approximately 3 cups) to your fry pan. Bring heat up to 325°. Slowly add 3 or 4 Rellenos to your hot oil. Cook until lightly brown. They will cook fast; so don’t walk away!
Place cooked Rellenos on paper towels to drain.
Place two Rellenos on a serving dish
Top off with Salsa Verde, some shredded cheese, and cilantro.
Enjoy!