Mexican Chiles Rellenos with Tomato Broth
Enjoy the rich flavors of Mexico with this classic dish of filled poblano peppers served in a savory tomato broth.
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.
Chef's Tips
Frequently asked questions
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