Chiles Rellenos de Queso in Tomato Caldillo

Name: Chiles Rellenos de Queso in Tomato Caldillo
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 large poblano peppers (about 2 lb); 3 cups shredded Oaxaca, mozzarella or Monterey Jack; 4 eggs, separated; 2 lb ripe Roma tomatoes; 2 garlic cloves; ¼ white onion; 1 cup vegetable broth; 1¼ cups rice; ½ cup flour for coating; oil for frying; 2 tbsp oil; ¾ tsp salt

DinnerMexican80 minServes 4820 kcal36 g protein

Photo: Skyler Lewis · CC BY-SA 3.0 · source

Roasted poblanos stuffed with melty cheese, wrapped in a cloud of whipped egg batter and fried golden, then served in a warm, garlicky tomato broth with rice.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

8 large poblano peppers (about 2 lb)
3 cups shredded Oaxaca, mozzarella or Monterey Jack
4 eggs, separated
2 lb ripe Roma tomatoes
2 garlic cloves
¼ white onion
1 cup vegetable broth
1¼ cups rice

From your pantry: ½ cup flour for coating, oil for frying, 2 tbsp oil, ¾ tsp salt.

Instructions

Char the poblanos directly over a gas flame or under the broiler, turning, until blackened all over, 8 to 10 minutes. Seal in a bowl under a plate for 10 minutes, then rub off the skins, cut a slit down one side and carefully pull out the seeds.
For the caldillo, simmer the tomatoes in water for 10 minutes, then blend with the garlic, onion and salt. Fry the purée in 2 tbsp oil in a saucepan over medium for 5 minutes, add the broth and simmer gently while you fry. Start the rice.
Stuff each chile with cheese until it just closes, and pin with a toothpick. Roll them in the flour. Beat the egg whites to stiff peaks, then fold in the yolks one at a time with a pinch of salt.
Heat 1 inch of oil to 350°F in a wide skillet. Dip each chile in the batter to coat completely and fry two or three at a time, spooning oil over the top, until puffed and golden, 2 to 3 minutes per side. Drain on paper towels.
Remove the toothpicks and serve the chiles in shallow bowls of hot caldillo, with rice alongside.

Tip: Keep the batter in a wide bowl and use it right away: whipped egg deflates as it sits. Roasted, peeled chiles can be made a day ahead and kept in the fridge.