Chiles Rellenos In Tomato Broth Recipes

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Chiles Rellenos image

Provided by Marcela Valladolid

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

One 15.5-ounce can whole peeled tomatoes, drained
3 cups chicken broth
2 cloves garlic
1 small white onion, cut into pieces
Kosher salt and freshly ground black pepper
6 poblano chiles, charred and peeled, seeds and stems left intact
6 poblano chiles, charred and peeled, seeds and stems left intact
8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
1/2 cup all-purpose flour
2 cups vegetable oil
4 large eggs, separated, yolks beaten


  • To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.
  • Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.
  • Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.
  • In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.
  • Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.
  • Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.
  • Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.


Diana Dávila's Chiles Rellenos image

In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish - chiles rellenos ahogados and chiles en nogada - to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won't regret a minute of it when you taste what might be the best chiles rellenos you've ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.

Provided by Melissa Clark

Categories     meat, vegetables, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 27

10 plum tomatoes, diced
3 pints cherry tomatoes, preferably a mix of colors, halved
2 teaspoons kosher salt, more as needed
1/4 cup sunflower or grapeseed oil
1 large white onion, diced
10 garlic cloves, thinly sliced
2 to 3 Serrano chiles, thinly sliced
2 cups carrot juice
1 cup chicken stock, preferably homemade
2 tablespoons duck fat or sunflower oil
1/2 large white onion, diced
1 small Granny Smith apple, diced
4 garlic cloves, minced
1 1/4 teaspoons kosher salt
1/4 cup raisins
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 pound ground pork (or use a combination of ground pork and chopped duck confit)
1/8 teaspoon crushed red-pepper flakes
8 poblano chiles
3/4 cup all-purpose flour
4 egg yolks, lightly beaten
6 egg whites
Fine sea salt, as needed
Vegetable or canola oil, for frying
Epazote, for serving (optional)
Chopped cilantro, for serving


  • Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
  • Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
  • Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
  • Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
  • Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
  • Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
  • Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
  • Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
  • Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
  • Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
  • When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.


Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying


  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g


Chiles Rellenos in Tomato Broth image

Make and share this Chiles Rellenos in Tomato Broth recipe from

Provided by Kirstin in the Couv

Categories     Peppers

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium white onions, diced
3 tablespoons lard
2 (28 ounce) cans tomatoes with juice, undrained and pureed
1/2 teaspoon cinnamon
1 teaspoon black pepper
2 cups chicken stock
8 poblano peppers, peeled, seeded and slit
1 lb monterey jack cheese
vegetable oil (for frying)
48 inches skewers
6 large eggs, separated (cold)
1/2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)


  • Brown onions in lard.
  • Add tomatoes, cinnamon and pepper.
  • Cook briskly until sauce becomes the consistency of a thick tomato sauce.
  • Add stock, simmer partially covered for 45 minutes.
  • Stuff chiles with cheese and hold together with skewers.
  • Batter: Beat whites to stiff peaks with 1/2 tsp salt.
  • Beat in yolks 2 at a time until well incorporated.
  • Beat in flour.
  • Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
  • Baste tops with hot oil.
  • When they are golden on bottom, turn over and cook other side.
  • Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
  • To serve, place a pool of sauce in a bowl and top with a chile.
  • Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
  • The oil can then be used to cook the chiles.



Yield 4 bowls

Number Of Ingredients 16

8 poblano chile peppers (4 1/2 to 5 inches long)
12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)
1 1/2 pounds tomatoes, cored and chopped
1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 whole cloves
7 black peppercorns
2 small bay leaves
1 cinnamon stick
1 sprig fresh cilantro, plus leaves for garnish
4 cups low-sodium chicken broth
Kosher salt
Vegetable oil, for frying
6 large eggs, separated
All-purpose flour, for dredging


  • Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes. Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese. Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm. Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites. Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes. Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.


Chiles Rellenos image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup Mexican crema or sour cream
1 to 2 teaspoons green chile hot sauce
Zest and juice of 1 lime
Kosher salt
12 ounces Mexican-style raw chorizo, removed from casing
1 small yellow onion, diced
4 large poblano chiles, stems intact
One 10-ounce ball Oaxaca cheese, hand shredded or pulled into 2-inch pieces
1 cup canola oil
4 large eggs, separated
1 tablespoon plus 1/2 cup all-purpose flour
One 7-ounce box yellow rice mix, optional, cooked according to package instructions


  • Position an oven rack directly underneath the broiler and preheat the broiler.
  • In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
  • Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
  • Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
  • Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
  • In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
  • Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
  • Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.


Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging


  • Char the chiles.
  • Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
  • Let them soften.
  • Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
  • Remove the skin.
  • Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
  • Open the chiles.
  • Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
  • Prepare the sauce.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
  • Make the filling.
  • Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
  • Stuff the chiles.
  • Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
  • Mix the batter.
  • Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
  • Batter and fry.
  • Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
  • Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
  • Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
  • Eat!
  • Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.


Chiles Rellenos With Tomato Sauce image

Cooking Demo of this recipe can be found at: These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.

Provided by cookiedog

Categories     Cheese

Time 1h20m

Yield 6 chiles

Number Of Ingredients 12

6 large mild green chilies (I use a combination of Poblanos and Anaheim)
1/2 lb monterey jack cheese or 1/2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick
4 eggs, separated
oil, 1 inch deep for frying
sour cream, and
cilantro (to garnish)
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, crushed
1 (28 ounce) can solid-pack tomatoes, pureed briefly in blender
2 1/2 cups chicken broth


  • Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
  • Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
  • Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
  • Remove charred peels from chiles.
  • I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
  • Fill each chile with several strips of cheese, roll in flour, and set aside.
  • Beat egg whites until stiff; slightly beat yolks and fold into whites.
  • Heat oil in a large skillet to 360F-400°F.
  • Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
  • Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
  • You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
  • Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
  • Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.


Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese


  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g


Chiles Rellenos from Zacatecas Mexico image

I got this recipe from my mom. This is an authentic recipe of how chiles rellenos are cooked in Zacatecas Mexico. These are cooked in a delicious tomato and chicken broth.

Provided by Spyce

Categories     Onions

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 garlic clove
1 white onion, chopped
1 (8 ounce) can tomato sauce
3 fresh tomatoes
1 teaspoon cumin
2 tablespoons chicken bouillon
3 cups water
1/2 onion, cut into wedges
8 poblano peppers, peeled, seeded and slit
1 lb mozzarella cheese
1 cup queso fresco, for garnish (optional)
vegetable oil (for frying)
6 large eggs, separated (cold)
1/2 teaspoon salt
2 cups flour (for dredging)


  • Blend garlic, tomatoes, cumin, chopped onion, chicken bullion, tomato sauce, and water until its all into liquid form. Make sure there are no chunks of any thing. Set aside.
  • Stuff chilies with cheese and hold together with toothpicks. One tooth pick per chile is fine. Set aside.
  • Batter:.
  • With a high speed mixer beat egg whites to stiff foamy peaks are formed and in a separate bowl combine the egg yolks with one tablespoon flour and salt and mix well. Then bled the yolks into egg whites and beat until you have a thick paste and it's well incorporated.
  • Dust chiles in the flour and dip quickly into batter and when completely covered lay in hot oil. Baste tops with hot oil and fry on each side until golden brown.
  • Place the chiles in a deep wide sauce pan/pot. Once all chiles have been fried and arranged in the pot add the onion wedges and sprinkle extra cheese on top Mozzarella or queso fresco.
  • Finally pour the sauce over the chiles and cover till it boils. When the chiles and sauce start to boil reduce the heat and simmer for an extra 10-15 minutes.
  • (Note: There are many ways to peel chiles, you can blister them on griddle (comal), or in the oven. When both sides are fairly evenly blistered/charred, remove them and place in a sealed plastic bag to steam and peel after about ten minutes.
  • You can also deep the fry in hot oil for about 1 min remove, let cool and peel.

Nutrition Facts : Calories 414.7, Fat 18.4, SaturatedFat 8.8, Cholesterol 203.4, Sodium 739.4, Carbohydrate 40.4, Fiber 5.8, Sugar 4.3, Protein 23.6


Chiles Rellenos image

This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!

Provided by ChipotleChick

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/4 lb swiss cheese or 1/4 lb monterey jack cheese, cut into strips
8 ounces canned whole green chilies, drained
3 eggs, separated
3 tablespoons flour
oil (for deep frying)
1 (1 lb) can stewed tomatoes
2 tablespoons finely chopped onions
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 dash pepper
1/4 cup grated sharp cheddar cheese
sour cream


  • Insert a strip of cheese into each chile.
  • In a medium sized bowl, beat egg whites until they form soft peaks.
  • In a small bowl, beat egg yolks slightly.
  • Gently fold into egg whites.
  • Add 3 tablespoons flour, and fold in just until blended.
  • In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
  • Roll the chiles in flour.
  • With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
  • Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
  • Preheat oven to 350.
  • In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
  • Simmer, stirring occasionally, about 10 minutes.
  • Place chiles in a 13x9 glass casserole or baking pan.
  • Spoon the sauce on top of the chiles.
  • Sprinkle the cheddar cheese on top.
  • Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
  • Serve with sour cream.

Nutrition Facts : Calories 179.9, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.2, Sodium 588.3, Carbohydrate 13, Fiber 1.5, Sugar 6, Protein 11.4

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Mar 24, 2014 - Get Chiles Rellenos in Tomato Broth Recipe from Food Network

Chiles Rellenos Recipe with Tomato Broth. Helen Willoughby. loading... X. Ingredients. BROTH: 2 medium white onions, diced; 3 tablespoons lard; 2 (28 ounce) cans …

2012-11-19 Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer …

In a heavy-duty 12-inch skillet, heat the oil over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the onion and cook until pale golden, …

Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa. Serve with dollops of low-fat sour cream and pico de gallo or …

2021-12-02 Step 1: Roast poblano chiles. Rinse poblano chiles and wipe dry with a paper towel. Lightly cover with cooking oil (about 1/4 teaspoon per chile). Rub thoroughly and wipe …

Make the sauce. In a medium-large (4-quart) saucepan, heat the oil or lard over medium. Add the onion and cook, stirring regularly, until richly golden, about 10 minutes. While the onions are …

Cook over medium heat, stirring regularly, until the mixture is very thick and homogenous, about 20 minutes. Stir in the almonds, then taste and season with salt, usually about 1 teaspoon. …

Directions. Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 …

Nov 19, 2016 - This recipe is by Rick Bayless and are the best chiles rellenos on the planet. Nov 19, 2016 - This recipe is by Rick Bayless and are the best chiles rellenos on the planet. Nov …

May 1, 2015 - From tacos and tamales to enchiladas and agua fresca, these delicious recipes from Food Network make it easy to cook your favorite Mexican and Mexican-inspired dishes at …

Carefully transfer the coated pepper to the hot oil, seam side up. Fry, two at a time, about 4 minutes or until golden brown, turning once. Using a slotted spoon, transfer fried peppers to …

2019-01-29 Add the onions and cook, stirring regularly, until starting to brown. About 10 minutes. While the onions are cooking puree the undrained tomatoes in a food processor. Working in …

2021-05-21 Cut your potatoes into small cubes. Chop ¼ of an onion into small pieces and add it to the beef, sauté for a few minutes and then add your potatoes. Let that rest and simmer on …

Dec 5, 2018 - Real Chiles Rellenos With Poblano Peppers, Shredded Mozzarella Cheese, Shredded Monterey Jack Cheese, Shredded Cheddar Cheese, All-purpose Flour, Stewed …

Chiles rellenos in tomato broth is the best recipe for foodies. It will take approx 95 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chiles …

Fry the Chiles. Pour 1 cup of oil into a non-stick pan and heat on stove set to medium-high. Dip each chile into the egg batter, covering completely right up to the stem. Lay carefully into hot …

2018-02-03 Place the peppers in a shallow baking dish. Mix eggs, flour and seasoning. Its ok if there are some lumps in the mixture. Pour over the chilies. Sprinkle the top with cheddar …

Ladle the tomato broth into 4 shallow bowls, place 2 chillies in each. Garnish with coriander. Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large …

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