Chiles Rellenos with Tomato Sauce
Savor the authentic taste of Mexico with these irresistible Chiles Rellenos with Tomato Sauce, a classic dish bursting with rich flavor and vibrant colors. This recipe features smoky roasted poblano peppers stuffed with gooey queso Oaxaca or Monterey Jack cheese, delicately wrapped in a fluffy egg batter, and fried to golden perfection. The star of the dish is the homemade tomato sauce, made from ripe Roma tomatoes, aromatic garlic, and onions, simmered with a touch of broth for a smooth, velvety finish. Perfectly balanced with a hint of spice and creaminess, this dish is a true celebration of traditional Mexican cuisine. Serve these cheesy, crispy, and saucy chiles rellenos fresh from the skillet and garnished with chopped cilantro for a stunning dinner that’s as comforting as it is flavorful.
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 2 cups Queso Oaxaca or Monterey Jack cheese (shredded)
- 4 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 6 pieces Roma tomatoes
- 0.5 medium (chopped) White onion
- 2 pieces Garlic cloves
- 1 cup Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, optional)
Instructions
Roast the poblano peppers over an open flame or under a broiler until their skins are charred and blackened. Place them in a bowl and cover with plastic wrap for 10 minutes to steam.
Carefully peel off the charred skin from the peppers. Make a small lengthwise slit in each pepper and remove the seeds and membranes, keeping the pepper intact. Set aside.
Stuff each pepper with the shredded cheese, being careful not to overfill. Set the stuffed peppers aside.
To prepare the tomato sauce, blend the Roma tomatoes, onion, and garlic in a blender until smooth.
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Pour in the tomato mixture and cook for 5 minutes, stirring occasionally. Add the broth, salt, and black pepper. Simmer for another 10 minutes, then remove from heat.
Separate the eggs into whites and yolks. Beat the egg whites in a clean bowl until stiff peaks form. Gently fold in the yolks one at a time until fully incorporated.
Heat 1 cup of vegetable oil in a large skillet over medium heat for frying.
Dredge each stuffed pepper lightly in flour, then dip it into the egg batter, ensuring it's fully coated.
Carefully place the coated peppers in the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
Pour the warm tomato sauce over the fried peppers and garnish with chopped cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 316 mg | 24% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 649 mg | 14% | |
*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.
