Mexican · Main Course · Vegetarian ·

Mexican Chiles Rellenos with Tomato Broth

Name: Mexican Chiles Rellenos with Tomato Broth
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: Poblano peppers, 4 large; Monterey Jack cheese, 1 cup, shredded; Queso fresco, 1 cup, crumbled; Flour, 1 cup, for dusting; Eggs, 4, separated; Vegetable oil, 2 tablespoons; Ripe tomatoes, 4, chopped; Onion, 1 small, chopped; Garlic, 2 cloves, minced; Vegetable broth, 1 cup; Salt and pepper, To taste; Fresh cilantro, Chopped; Lime wedges

Enjoy the rich flavors of Mexico with this classic dish of filled poblano peppers served in a savory tomato broth.

4.1(388 reviews)

·By Ethan Brooks·July 21, 2025

Mexican Chiles Rellenos with Tomato Broth — Mexican served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chiles Rellenos

For the Tomato Broth

For Garnishes

Nutrition

Per serving

Calories: 501 kcal
Protein: 25.75 g
Carbs: 45 g
Fat: 28 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 2005 kcal
Protein: 103 g
Carbs: 180 g
Fat: 112 g
Fiber: 18 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Poblano peppers 4 large	80	4	20	0	8
Monterey Jack cheese 1 cup, shredded	450	32	2	36	0
Queso fresco 1 cup, crumbled	340	24	6	26	0
Flour 1 cup, for dusting	455	13	95	1	3
Eggs 4, separated	280	24	2	20	0
Vegetable oil 2 tablespoons	240	0	0	28	0
Ripe tomatoes 4, chopped	100	4	22	1	6
Onion 1 small, chopped	28	1	6	0	1
Garlic 2 cloves, minced	10	0	2	0	0
Vegetable broth 1 cup	15	1	3	0	0
Salt and pepper To taste	0	0	0	0	0
Fresh cilantro Chopped	2	0	0	0	0
Lime wedges	5	0	2	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Roasting the Peppers

1
Preheat oven
Preheat your oven to broil.
Tip: Roasting the peppers thoroughly will make them easier to peel and enhance their flavor.
2
Broil peppers
Place the poblano peppers on a baking sheet and broil for about 10 minutes, turning occasionally, until the skins are blistered.
3
Steam peppers
Transfer to a bowl, cover with plastic wrap, and let them steam for 15 minutes.

Preparing the Filling

1
Peel peppers
Once cooled, peel the skins off the peppers, making sure not to tear them.
Tip: Be gentle when peeling to avoid tearing the peppers. Use gloves when handling peppers to protect your hands from the heat.
2
Deseed peppers
Cut a small slit and carefully remove the seeds.
3
Stuff peppers
Stuff each pepper with a mixture of Monterey Jack cheese and queso fresco.

How to Make Mexican Chiles Rellenos with Tomato Broth

Total time: 2 h 20 min · Yields 4 servings

1
Batter Preparation
Beat egg whites until stiff peaks form. Gently fold in yolks.
2
Frying the Peppers
Lightly dust stuffed peppers with flour, dip in egg batter, and fry in hot oil until golden brown.
3
Making the Broth
Simmer tomatoes, onion, garlic, and vegetable broth for 20 minutes. Blend and season to taste.