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Chiles Rellenos in Tomato Broth features smoky poblano peppers stuffed with muenster cheese, battered in fluffy egg whites, and fried to golden perfection. Served in a rich, aromatic tomato broth and garnished with fresh cilantro, this dish makes for a hearty, flavorful side perfect for any occasion.
Total time66 min
Ingredients16
Serving size4
Calories450
Broiler
Foil-lined broiler pan
Bowl
Plastic wrap
Paper towels
Blender
Large skillet
Strainer
Large pot
Deep-fry thermometer
Mixer
Separate mixing bowls
Tongs
Large skimmer or spatulas
Baking sheet
Oven
8 poblano chile peppers (4 1/2 to 5 inches long)
12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)
1 1/2 pounds tomatoes, cored and chopped
1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 whole cloves