Chiles Rellenos in Tomato Broth
Dive into the rich flavors of traditional Mexican cuisine with these irresistible Chiles Rellenos in Tomato Broth. This classic dish features smoky, fire-roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, then dipped in an airy egg batter and fried to golden perfection. The peppers are served in a vibrant, aromatic tomato broth made with fresh Roma tomatoes, garlic, and onions, creating a harmonious blend of savory and tangy notes. Perfect for a comforting family dinner or an impressive main course, this recipe highlights authentic techniques like charring peppers and crafting a flavorful broth from scratch. With just 30 minutes of prep time, you can bring bold, restaurant-quality flavors to your table effortlessly.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 2 cups Queso fresco (or Monterey Jack cheese)
- 4 large Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 6 pieces Roma tomatoes
- 1 medium White onion
- 4 pieces Garlic cloves
- 2 cups Chicken or vegetable broth
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
1. Char the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered. Place the peppers in a bowl and cover with plastic wrap. Let them sit for 10 minutes to steam.
2. Carefully peel the skins off the peppers. Make a small slit along one side of each pepper, and remove the seeds and membranes while keeping the stem intact.
3. Stuff each pepper with about 1/3 cup of queso fresco or Monterey Jack cheese. Press gently to close the slit.
4. Separate the yolks and whites from the eggs. Beat the egg whites in a clean, dry bowl until stiff peaks form. Gently fold in the egg yolks until just combined.
5. Heat the vegetable oil in a deep skillet over medium heat until shimmering.
6. Lightly dust each stuffed pepper with all-purpose flour, then dip it into the egg batter, ensuring it is well-coated.
7. Carefully place each battered pepper into the hot oil and fry until golden brown on all sides, turning as needed. Remove and drain on a paper towel-lined plate.
8. To make the tomato broth, blend the Roma tomatoes, onion, garlic, and 1 teaspoon of salt until smooth.
9. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Pour in the blended tomato mixture and cook for 5 minutes, stirring frequently.
10. Add the chicken or vegetable broth and bring the mixture to a simmer. Season with another teaspoon of salt and the black pepper. Simmer for 10 minutes.
11. Serve the fried chiles rellenos in bowls, ladled with warm tomato broth. Enjoy immediately.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 629 mg | 48% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
