Name: Classic Chiles Rellenos with Tomato Sauce
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Ingredients: 4 whole poblano peppers; 8 oz Oaxaca cheese; 4 whole eggs; 0.25 cups all-purpose flour; 2 cups vegetable oil; 4 whole Roma tomatoes; 0.25 whole white onion; 1 clove garlic clove; 0.5 cups chicken broth; 2 tbsp cilantro

Classic Chiles Rellenos with Tomato Sauce

DinnerComfort FoodVegetarian

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
poblano peppers	4 whole	24	1g	6g	0g
Oaxaca cheese	8 oz	203	12g	2g	16g
eggs	4 whole	63	6g	0g	4g
all-purpose flour	0.25 cups	29	1g	6g	0g
vegetable oil	2 cups	964	0g	0g	109g
Roma tomatoes	4 whole	11	1g	2g	0g
white onion	0.25 whole	3	0g	1g	0g
garlic clove	1 clove	1	0g	0g	0g
chicken broth	0.5 cups	2	0g	0g	0g
cilantro	2 tbsp	0	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
poblano peppers	4 whole	24	1g	6g	0g
Oaxaca cheese	8 oz	203	12g	2g	16g
eggs	4 whole	63	6g	0g	4g
all-purpose flour	0.25 cups	29	1g	6g	0g
vegetable oil	2 cups	964	0g	0g	109g
Roma tomatoes	4 whole	11	1g	2g	0g
white onion	0.25 whole	3	0g	1g	0g
garlic clove	1 clove	1	0g	0g	0g
chicken broth	0.5 cups	2	0g	0g	0g
cilantro	2 tbsp	0	0g	0g	0g

Directions

Step 1
Roast poblano peppers over an open flame or under a broiler until charred. Place in a bag to steam for 10 minutes, then peel, deseed, and make a slit down one side.
Step 2
Stuff each poblano pepper with Oaxaca cheese. Dredge the stuffed peppers lightly in flour.
Step 3
Separate egg whites and beat until stiff peaks form. Gently fold in egg yolks.
Step 4
Heat vegetable oil in a deep skillet to 350°F (175°C). Dip each flour-dusted pepper into the egg batter, ensuring it's fully coated.
Step 5
Carefully fry the battered peppers, one or two at a time, until golden brown on all sides. Drain on paper towels.
Step 6
For the sauce: Blend roasted tomatoes, onion, garlic, and chicken broth until smooth. Simmer in a saucepan for 10 minutes.
Step 7
Serve the chiles rellenos immediately, spooning tomato sauce over them and garnishing with fresh cilantro.