How To Cook Hatch Green Chile Rellenos

Randy takes you behind the scenes from his house to show you how to make delicious Hatch Green Chile Rellenos from fresh green chile peppers! Check out his recipe as he guides you from start to finish.

You can purchase freshly picked Hatch Green Chile peppers straight from the farm directly to your home! Nothing beats the taste of a green chile pepper!

These Hatch Chile peppers are the highest quality peppers that our owner, Randy McMillan, could find in Hatch, New Mexico. Now you can roast at home the very peppers we use to make your favorite Fresh Chile sauces.




Bonnie Bardell

Thank you so much for the video. Like the tip of using the Chile powder in the flour.

Veronica Diaz-Cooper


I realize you must get thousands of comments, yet this morning I had to share my 100% positive thoughts about the “How to Cook Chile Rellenos Video.”

In my previous comment, I mentioned that I am a third-generation California Hispanic and that I have made Chile Rellenos over the years. Truthfully, I followed the instructions from the video, and honestly – my husband said these were THE BEST Chile Rellenos I have ever made him. He likes “HOT chiles and salas,” far hotter than I can eat and although these Chiles were on the mild side, he loved the dinner I made.

I have ordered your products over the past year and I am so impressed. The Red Chile Sauce tastes like the one I make at home, and normally I never purchased anything out of a jar or can – ever. The jar of Chopped Green Chiles is what I now use for my green salsa. Your brand is superb and so unlike the typical mass-produced products I have experienced.

On a more personal note, my husband’s family background is Scottish, by way of his mother (her mother’s maiden name – McMullen). He is the Treasure to Clan MacMillan Pacific Branch, so we attend many, many Highland Games in California. If there are games in New Mexico, we would certainly attend.

Thank you so much,

V. Diaz-Cooper


This video was such an enjoyable education. I am a third-generation Hispanic native of California. I have made Chile Rellenos for many years and this video helped to understand how to greatly improve my culinary skills. Clearly, I was overroasting, thereby overcooking the Chiles. I never even thought of washing the Chiles immediately after roasting to stop the cooking process.

I love the idea of frying them in butter rather than oil; using the Green Chile powder in the flour and simply pour the egg yolks into the egg whites.

As a recently retired Professor of English, and I am always open to learning more.

Thank you so much,


Linda Toledo

Randy, thank you so much for the video. I love Chile Relleno’s…always afraid of making them. I thought you had to remove the seeds, but it looks like you don’t.
We roasted chiles yesterday and had green chile chesse hamburgers. Great. We used to get 30 lbs of chiles and roast them on a saturday morning, Had a beer and listened to Los Lobos…The neighbor;s knew it was us and always said something. Were 77 yrs old now, so we don’t do that much anymore…Thanks again, Linda


Loved your lesson on making Chile Rellenos. I will be doing them. Thank you so much!

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