Authentic Mexican Chiles Rellenos with Tomato Broth

Roasted poblano peppers stuffed with melty Chihuahua or Monterey Jack cheese, dipped in a fluffy egg batter, and pan-fried until golden, served in a light, savory tomato-onion broth.

90 min total Base: 4 servings 480 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Poblano peppers, Eggs, All-purpose flour, Roma tomatoes — quantities stay the same regardless of serving count.

Poblano peppers

4 whole(fixed)

Chihuahua cheese

8 ounces

Eggs

4 large(fixed)

All-purpose flour

0.5 cup(fixed)

Roma tomatoes

3 whole(fixed)

Vegetable oil

2 cups

Instructions

Roast the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered.

Place charred peppers in a plastic bag for 10 minutes to steam, then peel off the burnt skin, make a slit, and remove the seeds.

Stuff each pepper with the cheese, using toothpicks to close the slits if necessary.

Separate the eggs, beating the whites until stiff peaks form, then gently fold in the yolks.

Dredge each stuffed pepper in flour, dip thoroughly into the egg batter, and fry in hot oil until golden brown on both sides.

Prepare the broth by blending tomatoes, onion, and garlic, then simmering in a pot until thickened.

Place the fried peppers into the warm tomato broth just before serving.

💡 Chef's Tip

To easily peel peppers, do not rinse them under water, as this washes away the charred flavor; use a paper towel to gently wipe the skin off. Ensure the egg whites are whipped to stiff peaks to create the authentic 'capeado' (fluffy batter) texture.

Reviews & Ratings

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!