Chile Relleno — When the St. Patrick’s Day Brine Has Green Chile in It, the Side Dish Should Too

St. Patrick's Day is Thursday and I feel obligated to acknowledge it because I live in Denver and Denver takes St. Patrick's Day extremely seriously. The bars downtown will be green at eight in the morning. My neighbor Kevin put a shamrock flag on his porch in February. I respect the dedication. I'm not Irish. I'm Hispano — the Spanish were in New Mexico four hundred years before the Irish got to Boston, and I've never needed a holiday to remind me of it. Still, I made corned beef this week because Diego asked and because I'm constitutionally unable to say no to a food request.

The contrast between corned beef and green chile stew is a fair metaphor for Denver in general — a city where everything gets folded together and nobody finds it strange. I've got players from everywhere on my roster: kids from Lakewood whose families have been here three generations, kids who moved from California last summer, a kid named Aleksander whose parents came from Croatia before he was born. They all eat my green chile nachos at the tailgate and they've stopped asking what Hatch means and started asking if there's more.

Diego turned ten last month. My son is now in double digits, which feels significant. He's been running routes in the backyard with me since he could catch. This week I've been working with him on his release off the line, which at his age is about body positioning and confidence more than technique. He has good hands. He has his grandfather's quickness. He also has my stubbornness, which on a receiver is mostly an asset except for the times when he runs the wrong route because he's convinced his way is better. I recognize this instinct completely. I was this child. My coaches hated me for it too.

I made corned beef with a green chile brine — not traditional by any Irish measure, but the chile rounds out the bitterness of the curing salt in a way that makes sense if you think about it. Lisa called it cultural appropriation. I called it an improvement. This is one of the few arguments I win.

Spring practice is tightening up. The offensive line is coming along. I still have too many freshmen who think looking good in practice translates to looking good in a game. I have been coaching for fifteen years and this is the eternal struggle. You cannot teach the lesson until the game teaches it first. All you can do is be ready when it does.

If I’m already putting Hatch green chile in the corned beef brine, it felt wrong to let the rest of the plate pretend we were in Dublin. Diego turned ten, spring practice is rolling, and the house smelled like roasted pepper all week anyway — chile relleno was the obvious call. Lisa said I was doubling down. I told her that’s exactly right.

Chile Relleno

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 4

Ingredients

• 4 large poblano or Hatch green chiles
• 1 1/2 cups shredded Oaxaca or Monterey Jack cheese
• 3 large eggs, separated
• 1/4 cup all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying (about 1/2 inch depth in pan)
• 1 cup red or green enchilada sauce, warmed, for serving
• Sour cream and fresh cilantro, for garnish (optional)

Instructions

1. Roast the chiles. Place chiles directly over a gas flame or under the broiler, turning occasionally, until charred and blistered on all sides, about 8–10 minutes. Transfer to a zip-lock bag or covered bowl and steam for 10 minutes. Peel off the charred skin carefully, leaving the stem intact.
2. Slit and stuff. Make a lengthwise slit in each chile, cutting just enough to open it without cutting through. Remove seeds and membranes with a spoon. Stuff each chile with about 1/3 cup shredded cheese, pressing the slit closed as best you can. Dust lightly with flour and set aside.
3. Make the egg batter. Beat egg whites in a clean bowl until stiff peaks form. In a separate bowl, whisk together egg yolks, 1/4 cup flour, salt, and pepper until smooth. Gently fold the yolk mixture into the egg whites until just combined — keep it light and airy.
4. Heat the oil. Pour vegetable oil to about 1/2 inch depth in a large heavy skillet (cast iron works great). Heat over medium-high until a drop of batter sizzles immediately on contact, about 350°F.
5. Fry the rellenos. Working one at a time, dip each stuffed chile into the egg batter, coating it fully. Carefully lower into the hot oil. Fry 2–3 minutes per side until golden and puffed. Remove with a slotted spoon and drain on a paper towel–lined plate. Repeat with remaining chiles.
6. Serve. Spoon warm enchilada sauce onto each plate and set a chile relleno on top. Garnish with sour cream and cilantro if desired. Serve immediately while the batter is still crisp.

Nutrition (per serving)

Calories: 310 | Protein: 16g | Fat: 19g | Carbs: 18g | Fiber: 3g | Sodium: 540mg