Place the Hatch peppers directly over a gas flame, on a hot grill, or in a very hot skillet. Turn them frequently with tongs until the skins are blistered and charred on all sides. Do not be afraid of black spots; that char is what loosens the skin and creates the smoky flavor. Just be careful not to cook the peppers so long that the flesh turns mushy or falls apart.

Step 2: Steam the Peppers

Transfer the roasted peppers to a heat-safe bowl and cover it, or place the peppers in a heat-safe bag. Let them steam for about 10 minutes. The trapped steam loosens the skins from the flesh, which makes peeling far easier.

Step 3: Peel and Clean the Chiles

Gently rub away the charred skins with your fingers. Avoid rinsing the peppers under water, since that washes away flavor. Make a small lengthwise slit in each pepper and carefully remove the seeds and veins, keeping the peppers as intact as possible. Pat them dry with paper towels. Dry peppers are essential, because moisture prevents flour and batter from sticking.

Step 4: Boil the Salsa Ingredients

Place the Roma tomatoes, jalapeño or serrano pepper, and chile de árbol peppers in a saucepan. Add enough water to cover them and boil for about 8–10 minutes, until the tomatoes soften and the peppers are tender.

Step 5: Blend the Homemade Salsa

Transfer the cooked tomatoes and peppers to a blender. Add the onion, garlic, chicken bouillon, Mexican oregano, salt to taste, and 1 cup of water. Blend until smooth. Take care when blending hot ingredients: vent the lid slightly and cover it with a kitchen towel to let steam escape safely.

Step 6: Cook the Salsa

Heat 1 tablespoon of vegetable oil in the saucepan over medium-low heat. Carefully pour in the blended salsa; it may sputter. Simmer for 5–10 minutes, stirring occasionally, until slightly thickened and flavorful. Taste and adjust the salt or chile heat as desired. Reduce the heat to low to keep the salsa warm while you fry.

Step 7: Stuff the Hatch Peppers

Gently open each roasted chile and place strips of Monterey Jack or Oaxaca cheese inside. Tuck the cheese securely into each pepper, taking care not to overfill or tear the openings. If a pepper does tear, you can patch it with a small piece of another pepper or simply handle it gently during dipping.

Step 8: Prepare the Egg Batter

Separate the eggs, placing the whites in a large, clean, dry bowl and the yolks in another bowl. Beat the egg whites with an electric mixer until they form stiff, glossy peaks. Add the yolks one at a time, gently folding after each addition. Fold in the salt and black pepper without deflating the mixture.

Step 9: Heat the Frying Oil

Pour enough vegetable oil into a deep skillet or Dutch oven to surround the chiles generously. Heat the oil to approximately 350°F (175°C). Use a kitchen thermometer if available to help maintain a steady temperature.

Step 10: Dust the Stuffed Chiles

Lightly coat each stuffed pepper with flour, shaking off any excess. This thin layer helps the fluffy egg batter adhere to the chile.

Step 11: Coat the Chiles in Egg Batter

Carefully dip each floured pepper into the egg mixture, turning gently until completely coated. Use a spoon to help cover any exposed areas while keeping the batter light and airy.

Step 12: Fry Until Golden and Crispy

Carefully lower the coated chiles into the hot oil, working in batches so the pan is not overcrowded. Fry for about 2–4 minutes per side, turning gently as needed, until the batter is puffed and beautifully golden brown. Adjust the heat as necessary to prevent the coating from browning too quickly.

Step 13: Drain the Fried Chiles

Transfer the cooked chile rellenos to a wire rack or a paper towel-lined plate to drain excess oil. Let them rest briefly while you finish frying the remaining peppers.

Step 14: Serve with Homemade Salsa

Arrange the hot chile rellenos on a serving platter. Spoon the warm tomato-chile salsa generously over the top or serve it alongside for dipping. Enjoy immediately while the coating is crisp and the cheese is melted and stretchy.