Mexican Chiles Rellenos with Tomato Broth
A Traditional Mexican Delight
Enjoy the rich flavors of Mexico with this classic dish of filled poblano peppers served in a savory tomato broth.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Chiles Rellenos
For the Tomato Broth
For Garnishes
Preparation
Roasting the Peppers
Preheat oven
Preheat your oven to broil.
Roasting the peppers thoroughly will make them easier to peel and enhance their flavor.
Broil peppers
Place the poblano peppers on a baking sheet and broil for about 10 minutes, turning occasionally, until the skins are blistered.
Steam peppers
Transfer to a bowl, cover with plastic wrap, and let them steam for 15 minutes.
Preparing the Filling
Peel peppers
Once cooled, peel the skins off the peppers, making sure not to tear them.
Be gentle when peeling to avoid tearing the peppers. Use gloves when handling peppers to protect your hands from the heat.
Deseed peppers
Cut a small slit and carefully remove the seeds.
Stuff peppers
Stuff each pepper with a mixture of Monterey Jack cheese and queso fresco.
Cooking Process
Batter Preparation
Beat egg whites until stiff peaks form. Gently fold in yolks.
Frying the Peppers
Lightly dust stuffed peppers with flour, dip in egg batter, and fry in hot oil until golden brown.
Making the Broth
Simmer tomatoes, onion, garlic, and vegetable broth for 20 minutes. Blend and season to taste.
Plating & Serving
Mexican Chiles Rellenos with Tomato Broth
Mexican Chiles Rellenos with Tomato Broth
Plating & Serving
Place each chile relleno in a bowl and ladle the tomato broth over the top. Garnish with cilantro and serve with lime wedges.