Chiles Rellenos with Monterey Jack and Tomato-Guajillo Broth

Steps

1. Step 1

   Char the poblanos: set them directly over a gas burner on high, or on a foil-lined sheet pan under a broiler set to high about 4 inches from the heat. Turn them with tongs every few minutes until the skin is blistered and blackened all over, 8 to 12 minutes.

   12 min

   • 8 poblano chiles
2. Step 2

   Put the charred chiles in a bowl and cover tightly with a plate or plastic wrap. Let them steam 15 minutes, then rub and peel off the blackened skin with your fingers. Leave the stems on. Don't rinse them under water if you can help it, it washes away flavor.

   15 min, hands-off

   • 8 poblano chiles
3. Step 3

   Cut a 2 to 3 inch slit down one side of each chile, starting just below the stem. Gently scoop out the seed pod with a small spoon, keeping the chile whole. Set the chiles on a towel to drain.

   • 8 poblano chiles
4. Step 4

   Make the broth base: heat a dry skillet over medium. Press the guajillos flat in the pan for about 20 seconds per side, until fragrant and slightly softened, then put them in a bowl and cover with hot water. Soak 15 minutes.

   15 min, hands-off

   • 3 dried guajillo chiles
5. Step 5

   Meanwhile, heat the broiler. Put the tomatoes cut side up, the onion and the garlic on a foil-lined sheet pan. Broil until blistered and blackened in spots, 8 to 10 minutes, pulling the garlic out early if it darkens fast.

   10 min

   • 2 lb ripe Roma tomatoes
   • 1/2 white onion
   • 3 cloves garlic
6. Step 6

   Drain the guajillos and put them in a blender with the roasted tomatoes, onion, garlic and 1 cup of the broth. Blend until completely smooth, about 1 minute.

   2 min

   • 2 lb ripe Roma tomatoes
   • 1/2 white onion
   • 3 cloves garlic
   • 3 dried guajillo chiles
   • 1 cup chicken or vegetable broth
7. Step 7

   Heat 1 tbsp oil in a saucepan over medium-high. Pour in the blended sauce (it will spatter) and cook, stirring, until it darkens and thickens slightly, about 5 minutes. Add the remaining 2 cups broth, the oregano and the bay leaf. Simmer 15 minutes, then season with salt. It should be loose and brothy; add a splash of water if it tightens up. Keep warm.

   20 min

   • 2 cups chicken or vegetable broth
   • 1 tbsp vegetable oil
   • 1/2 tsp dried oregano
   • 1 bay leaf
   • salt
8. Step 8

   Make the rice: heat 1 tbsp oil in a saucepan over medium. Add the rinsed rice and stir 2 to 3 minutes until the grains smell toasty. Add the water and salt, bring to a boil, then cover and cook on low 15 minutes. Turn off the heat and let it sit, covered, 10 minutes. Fluff with a fork.

   28 min

   • 1 cup long-grain white rice
   • 1 tbsp vegetable oil
   • 1 3/4 cups water
   • 1/2 tsp salt
9. Step 9

   Stuff the chiles: slide a baton of Monterey Jack into each chile through the slit. Press the edges closed; if a chile is torn, close it with a toothpick. Dust the outside of each stuffed chile lightly all over with flour and set aside.

   10 min

   • 8 poblano chiles
   • 10 oz Monterey Jack cheese
   • 2 tbsp all-purpose flour
10. Step 10

    Heat the 1 cup frying oil in a large skillet over medium-high until it shimmers, about 350°F. While it heats, beat the egg whites with the 1/4 tsp salt until they hold stiff, glossy peaks, 3 to 4 minutes with a whisk or mixer. Beat the yolks briefly, then fold them into the whites along with the remaining flour, just until no streaks remain. Use the batter right away.

    8 min

    • 4 eggs
    • 1/4 tsp salt
    • 6 tbsp all-purpose flour
    • 1 cup vegetable oil
11. Step 11

    Holding a chile by the stem, dip it in the batter and turn to coat completely, then lay it gently in the oil, slit side up. Fry 2 or 3 at a time, 2 to 3 minutes per side, spooning hot oil over the top, until deep golden. Drain on a rack or paper towels. Repeat with the rest.

    15 min

    • 8 poblano chiles
12. Step 12

    Ladle a generous pool of the warm broth into each shallow bowl, set two chiles in it and add a scoop of rice alongside. Finish with cilantro and a drizzle of crema.

    • 2 tbsp cilantro
    • 1/4 cup Mexican crema or sour cream

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026