Chiles Rellenos In Tomato Broth Recipe

Name: Chiles Rellenos In Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BROTH; 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; CHILES; 8 poblano peppers, peeled, seeded and slit; 1 lb monterey jack cheese; vegetable oil (for frying); 48 inches skewers; BATTER; 6 large eggs, separated (cold); 1/2 teaspoon salt; 2 tablespoons flour; flour (for dredging); cilantro (to garnish)

Servings: persons

BROTH
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
CHILES
8 poblano peppers, peeled, seeded and slit
1 lb monterey jack cheese
vegetable oil (for frying)
48 inches skewers
BATTER
6 large eggs, separated (cold)
1/2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)

1
Brown onions in lard.
2
Add tomatoes, cinnamon and pepper.
3
Cook briskly until sauce becomes the consistency of a thick tomato sauce.
4
Add stock, simmer partially covered for 45 minutes.
5
Stuff chiles with cheese and hold together with skewers.
6
Batter: Beat whites to stiff peaks with 1/2 tsp salt.
7
Beat in yolks 2 at a time until well incorporated.
8
Beat in flour.
9
Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
10
Baste tops with hot oil.
11
When they are golden on bottom, turn over and cook other side.
12
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.
13
To serve, place a pool of sauce in a bowl and top with a chile.
14
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.
15
The oil can then be used to cook the chiles.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: BROTH, 2 medium white onions, diced, 3 tablespoons lard, 2 (28 ounce) cans tomatoes with juice, undrained and pureed, and more.

Yes, Chiles Rellenos In Tomato Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Rellenos In Tomato Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions