Chiles Rellenos with Tomato Broth
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Learn more →Ingredients
4 servings
For the chiles
- 4 large poblano chiles
- 8 oz oaxacan cheese (or monterey jack), shredded or pulled into strips
- ¼ tsp salt
For the batter
- 4 large eggs, separated
- ¼ cup all-purpose flour, plus more for dusting
- ¼ tsp salt
- ½ cup neutral oil (such as canola or vegetable oil), for frying
For the tomato broth
- 1 can (14 oz) whole peeled tomatoes, with juices
- ½ medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 1 serrano chile, stemmed (seeds removed for less heat)
- 1 tbsp neutral oil
- 1 cup chicken broth
- ½ tsp dried mexican oregano
- ½ tsp salt, plus more to taste
For serving
- fresh cilantro leaves, for serving (optional)
- mexican crema or sour cream, for serving (optional)
Instructions
- 1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Place the poblano chiles on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, 10–14 minutes total. Transfer the chiles to a large bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.
- 2
While the chiles steam, make the tomato broth. Combine the canned tomatoes with their juices, onion, garlic, and serrano chile in a blender and blend until smooth.
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