Mexican Chiles Rellenos with Tomato Broth

Name: Mexican Chiles Rellenos with Tomato Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: Poblano peppers; Monterey Jack cheese; Queso fresco; Flour; Eggs; Vegetable oil; Ripe tomatoes; Onion; Garlic; Vegetable broth; Salt and pepper; Fresh cilantro; Lime wedges

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

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

For the Tomato Broth

Ripe tomatoes

4, chopped

Onion

1 small, chopped

Garlic

2 cloves, minced

Vegetable broth

1 cup

Salt and pepper

To taste

For Garnishes

Fresh cilantro

Chopped

Lime wedges

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