Vegetarian Chiles Rellenos with Tomato Broth

Total time1 hr 25 min

Prep time35 min

Cook time40 min

Vegetarian Chiles Rellenos with Tomato Broth

Charred poblano chiles get peeled and slit open, then stuffed generously with Oaxacan cheese before a light dusting of flour helps a cloud-like egg batter cling to every surface. Whipping the egg whites to stiff peaks before folding in the yolks is the trick that gives these rellenos their signature puffy, golden crust once they hit the hot oil. The real showstopper, though, is the broth ladled beneath each one — blended tomatoes, onion, garlic, and serrano chile simmered down with dried Mexican oregano into something deep, savory, and just a little smoky. A finish of fresh cilantro and a drizzle of crema turns each bowl into a complete, restaurant-worthy plate. This one's a satisfying centerpiece for a vegetarian table, especially served with warm tortillas or rice to soak up every drop of that broth.

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Ingredients

4 servings

For the chiles

4 large poblano chiles
8 oz oaxacan cheese (or monterey jack), shredded or pulled into strips
Cacique Cheese Oaxaca - 10 Oz El Mexicano Oaxaca Melting Cheese Ole Mexican Oaxaca Cheese Tropical Cheese Oaxaca - 12 OZ La Vaquita Oaxaca
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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 oil 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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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