AI-generated culinary illustration
mediummainvegetarianCC0 1.0 Universal
Mexican Chiles Rellenos (Roasted Poblano Peppers Stuffed with Melted Cheese in Tomato Broth)
The iconic Mexican comfort classic: fire-roasted mild poblano peppers stuffed with melting cheese, enveloped in an airy egg-white batter, fried until golden, and served in a warm, fragrant tomato broth (caldillo).
Prep
30 min
Cook
25 min
Total
55 min
Ingredients
4servings
- Large poblano or Anaheim peppers4 piece
- Oaxaca cheese or shredded melting cheese250 g
- Eggs, separated3 piece
- All-purpose flour for dusting40 g
- Crushed tomatoes for caldillo400 g
- Yellow onion, chopped1 piece
- Garlic cloves, minced2 clove
- Vegetable oil for frying80 ml
- Salt1 tsp
Preparation Steps
1
Roast peppers over open flame or at 220°C for 15 minutes until charred all over. Steam in a closed bag for 10 minutes, then peel off skins.
15 min timer
2
Cut a lengthwise slit in each pepper, carefully remove seeds, and stuff with cheese. Secure with toothpicks and dust with flour.
6 min timer
3
Beat egg whites until stiff peaks form, then gently fold in yolks. Dip each floured pepper into the fluffy egg batter to coat completely.
4 min timer
4
Fry peppers in hot oil for 2-3 minutes per side until puffed and golden. Serve immediately nestled in warm simmering tomato caldillo.
5 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
