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    You are in: Home / Mexican / Chiles Rellenos in Tomato Broth Recipe
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    Chiles Rellenos in Tomato Broth

    1/1 Photo of Chiles Rellenos in Tomato Broth

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    1 hrs

    35 mins

    Kirstin in the Couv's Note:

    This recipe is by Rick Bayless and are the best chiles rellenos on the planet.

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    Ingredients:

    Servings:

    Units: US | Metric

    BROTH

    CHILES

    • 8 poblano peppers, peeled, seeded and slit
    • 1 lb monterey jack cheese
    • vegetable oil (for frying)
    • 48 inches skewers

    BATTER

    Directions:

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

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

    • on October 05, 2003

      55

      This is absolutely the best recipe for chile rellanos. I use dark green anchos and roast them over coals to remove the skins. The tomato broth with cinnamon gives them the most delicate flavor. This is the way rellenos should be made!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2012

      55

      Very nice! The batter is standard - it's what my mom taught me so many years ago! But the sauce was somewhat different - the cinnamon gave it an amazing taste. The house smelled so GOOD while it was simmering! We actually thought there might be too much cinnamon in there, but once you get it on the chile relleno it really mellows out. We did add a couple of teaspoons of sugar though, maybe our tomatoes were a bit acidic. My advice to anyone making chiles rellenos, any recipe, is to do the chiles from scratch. There's nothing like the taste of a freshly roasted chile.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2012

      55

      Great rellenos. I fried the chilies but think next time I will use the broiler. It has a lot of steps but not difficult. Loved the sauce and love the batter. I added some chorizo along with the cheese which made it good and spicy. I cut the recipe for two but got three rellenos and had batter left to do one more if I had done 4 of the passilla chilies.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Chiles Rellenos in Tomato Broth

    Serving Size: 1 (411 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 431.7
     
    Calories from Fat 252
    58%
    Total Fat 28.0 g
    43%
    Saturated Fat 14.3 g
    71%
    Cholesterol 196.5 mg
    65%
    Sodium 882.0 mg
    36%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 6.3 g
    25%
    Sugars 7.2 g
    29%
    Protein 24.2 g
    48%

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