Stuffed Poblano Peppers in Spiced Tomato Broth
Indulge in the rich flavors of Mexico with this recipe for Stuffed Poblano Peppers in Spiced Tomato Broth. The dish features tender poblano peppers, expertly roasted and filled with creamy Monterey Jack cheese, nestled in a fragrant and slightly smoky tomato broth infused with warm spices. Perfectly crisped and golden, these chiles rellenos not only burst with cheesy goodness but are also beautifully complemented by the savory tomato sauce. Serve it hot, garnished with fresh cilantro, for a meal that brings warmth and joy to your table. Ideal for gatherings or a cozy family dinner, this recipe can be enjoyed by everyone and is guaranteed to impress!
N/A
Servings
400
Calories
15
Ingredients
Ingredients
white onions
2 medium (diced)
lard
3 tablespoons
canned tomatoes
2 (28 ounce) (with juice, undrained and pureed)
cinnamon
1/2 teaspoon
black pepper
1 teaspoon
chicken stock
2 cups
poblano peppers
8 (peeled, seeded and slit)
Monterey Jack cheese
1 lb
vegetable oil
(for frying)
skewers
48 inches
large eggs
6 (separated, cold)
salt
1/2 teaspoon
flour
2 tablespoons
flour
(for dredging)
cilantro
(to garnish)
Instructions
1
In a large skillet, heat the lard over medium heat and add the diced onions. Sauté until the onions are translucent and golden brown.
2
Stir in the pureed tomatoes, cinnamon, and black pepper into the skillet. Cook briskly, stirring occasionally, until the sauce thickens to a rich consistency, about 10-15 minutes.
3
Add the chicken stock, reduce the heat to low, and let the sauce simmer partially covered for about 45 minutes, allowing the flavors to meld together.
4
While the sauce is simmering, prepare the poblano peppers. Roast the peppers until their skin is blistered and charred. An easy way to peel them is by deep-frying them in 350°F (175°C) oil for 45 seconds, then letting them cool before removing the skin. Slit the peppers open and seed them carefully.
5
Stuff each roasted poblano pepper generously with Monterey Jack cheese and secure them with skewers to hold the filling.
6
For the batter, in a separate bowl, beat the egg whites with 1/2 teaspoon of salt until stiff peaks form. Gradually add the egg yolks two at a time, mixing well until fully incorporated. Lastly, gently fold in the flour until combined.
7
Dust the stuffed peppers lightly with flour, then dip each pepper quickly into the egg batter, allowing any excess to drip off.
8
In a large frying pan, heat vegetable oil to 350°F (175°C). Carefully place the battered peppers in the hot oil, basting the tops with hot oil while they fry. Cook until golden brown on the bottom, then carefully turn them over and fry the other side until golden.
9
Once fried, drain the peppers on paper towels. After cooling for at least 5 minutes, place them on a parchment-lined sheet pan, remove the skewers, and bake in a preheated oven at 400°F (200°C) for 15 minutes to ensure the stuffing is melted and the peppers are heated through.
10
To serve, spoon a generous amount of the spiced tomato broth into each bowl and gently place a stuffed pepper on top. Garnish with fresh cilantro and enjoy!
Nutrition Information
25g
Fat
19g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Stuffed Poblano Peppers in Spiced Tomato Broth, also known as chiles rellenos.
What kind of cheese is used for the stuffing?
The recipe calls for 1 lb of Monterey Jack cheese.
How many poblano peppers are needed?
You will need 8 poblano peppers that are peeled, seeded, and slit.
What is the easiest way to peel the poblano peppers?
The peppers can be deep-fried in 350°F (175°C) oil for 45 seconds, then cooled before removing the skin.
How many calories are in one serving?
There are 400 calories per serving.
What are the ingredients for the spiced tomato broth?
The broth consists of white onions, lard, pureed canned tomatoes, cinnamon, black pepper, and chicken stock.
How long should the tomato sauce simmer?
The sauce should simmer partially covered for about 45 minutes.
How do you make the egg batter for the peppers?
Beat 6 cold egg whites with salt until stiff peaks form, then gradually add the yolks and fold in 2 tablespoons of flour.
What temperature should the frying oil be?
The vegetable oil should be heated to 350°F (175°C) for frying.
Is there a baking step in this recipe?
Yes, after frying, the peppers are baked at 400°F (200°C) for 15 minutes.
How much protein is in this dish?
This recipe contains 19g of protein per serving.
How many grams of carbohydrates are per serving?
There are 19g of carbohydrates per serving.
What type of onions are used?
The recipe specifies 2 medium white onions, diced.
How do you keep the cheese inside the peppers?
The stuffed peppers are secured with skewers to hold the filling in place.
What should the egg whites look like before adding yolks?
The egg whites should be beaten until they form stiff peaks.
What is the purpose of the flour in this recipe?
Flour is used both in the egg batter and for dredging the stuffed peppers before dipping them in the batter.
How do you serve the stuffed peppers?
Spoon spiced tomato broth into a bowl, place a pepper on top, and garnish with fresh cilantro.
Can this recipe be made vegetarian?
Yes, although it uses lard and chicken stock, you can substitute with vegetable oil and vegetable stock.
How much fat is in one serving?
There are 25g of fat per serving.
What kind of tomatoes are best for the broth?
Two 28-ounce cans of tomatoes, pureed with their juice, are recommended.
What is the significance of cinnamon in the sauce?
The cinnamon adds a warm, fragrant, and slightly smoky depth to the spiced tomato broth.
How long should the peppers cool before baking?
Allow the fried peppers to cool for at least 5 minutes before placing them in the oven.
Do you remove the skewers before or after baking?
Remove the skewers after the 5-minute cooling period, just before baking the peppers.
What technique is used while frying the peppers?
While frying, you should baste the tops of the peppers with hot oil.
What is the total count of ingredients used?
There are 15 ingredients in total for this recipe.
What is the texture of the finished peppers?
The peppers are tender with a golden, crispy batter and a melted cheese center.
How are the onions prepared?
The onions are diced and sautéed in lard until translucent and golden brown.
What garnish is used for this dish?
Fresh cilantro is used as a garnish.
How much salt is added to the egg batter?
The recipe calls for 1/2 teaspoon of salt in the egg whites.
How long is the initial onion and tomato reduction?
The sauce is cooked briskly for 10-15 minutes until it thickens before adding the stock.