6-8 large Hatch Green Chiles with stems on

1 small, sweet onion, finely minced

2 roma tomato, finely minced

2, 8 oz blocks of Monterey jack cheese, cut into sticks

1 tablespoon olive oil

1 teaspoon garlic powder

1/4 teaspoon Kosher salt

1/2 teaspoon fresh cracked black pepper

6 eggs

1/2 teaspoon Smoked Paprika

1/4 tsp salt

1 cup all purpose flour

2 cups vegetable oil for frying

toothpicks

FOR THE SAUCE

6 roma tomatoes

1/2 onion

1 cup fresh cilantro leaves

1 jalapeno

4 cloves garlic

1-1.5 cups of chicken broth

1/2 tablespoon oregano

1/2 tablespoon chicken bouillon powder

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Clean Hatch chiles well and place over an open flame to roast. You can also rub them with olive oil and place in a skillet to evenly roast or char the outside skin, if you wish. 

Once roasted, place Hatch in a large bowl and cover with plastic wrap to steam for 10-15 minutes. 

Cut each block of Monterey jack cheese in to sticks. Cut 4 sticks. Then cut each of the 4 sticks in half vertically to create 8 cheese sticks. (On an 8 oz block.)

Mince 2 Roma tomatoes and 1 small sweet onion, fine. Add 1 tablespoon olive oil to a pan and sauté tomato and onion with garlic powder, salt and pepper until onion is slightly translucent. 

After Hatch peppers have steamed, remove from the bowl and peel away all of the charred skin. Note: You can remove seeds from the inside of the Hatch, if desired, but careful not to open the Hatch all the way. You only want a small slit to insert the tomato/onion mixture and cheese stick.

Once you have stuffed your chiles, secure the opening shut with a couple toothpicks. 

To make the batter for your Hatch Green Chile Rellenos, grab a large mixing bowl. Separate 6 egg whites from the yolks. Add the whites to the large bowl and save the yolk in a smaller bowl. Do not discard. Beat your egg whites in the mixing bowl until firm peaks are achieved. 

Sprinkle in the smoked paprika and add egg yolks, one at a time. Carefully mixing after each yolk is added. Careful not to over mix. Once all yolks are added and all is mixed, sprinkle in a little salt. 

Pre-heat a deep cast-iron skillet with about 2 inches of vegetable in the bottom. While oil is heating, dredge each chile in some flour and shake off the excess. Dip chiles into the batter, careful to cover all sides, holding on to the stem as you dip. 

Place batter-covered chiles in hot oil and brown on all sides, splashing oil up over the top as you cook. When the top is stable, flip. Remove from oil once browned and transfer to a paper towel-lined cookie sheet OR a wire wrack to let that excess oil drain off. Pull toothpicks out once cooled.

To make the sauce, add all sauce ingredients to a blender or food processor. Mince to fine. 

Heat 1 tablespoon vegetable oil to a deep pan. Add sauce ingredients and simmer for 20 minutes. 

To build your place, put a small amount of sauce on the bottom of a plate. Top with the Hatch Green Chile Relleno. To that with a bit more sauce, sprinkle with Monterey jack cheese and chives. Enjoy!