Chiles Rellenos en Caldillo de Jitomate (Stuffed Poblanos in Tomato Broth)
Charred poblano chillies stuffed with melting cheese, coated in light egg batter and served in a warm tomato sauce.
Made with Salsa ranchera. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelHard
- Costabout £0.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Char the chillies under a very hot grill, turning, for 10 to 12 minutes until blistered and black in places. Put in a bowl, cover with a plate and leave for 10 minutes.
12 min - 2
Peel off the skins gently. Make a slit down one side and carefully remove the seeds. Keep the stalks on.
- 3
Stuff each chilli with sticks of cheese and close with a cocktail stick. Dust lightly with flour.
- 4
Whisk the egg whites to stiff peaks. Fold in the yolks and a pinch of salt.
- 5
Warm your ready made salsa ranchera (see the base recipe) with the water in a wide pan. Keep it at a gentle simmer.
- 6
Heat the oil in a deep frying pan over a medium heat. Coat each chilli in the batter and fry for 2 to 3 minutes per side until golden. Drain briefly.
6 min - 7
Lower the chillies into the simmering sauce for 1 minute, remove the cocktail sticks and serve at once.
Tips
- Make sure the chillies are dry before dusting with flour or the batter will slide off.
- Do not over fill. Overstuffed chillies burst when fried.
- Poblanos are mild. If unavailable, use Romano peppers or large mild green chillies.
Storing and freezing
Best eaten fresh. Keep leftovers in the sauce in the fridge for 1 day and reheat until steaming hot. They do not freeze well.
Questions
Where can I buy poblano chillies?
In the UK, look in Mexican or Latin shops and online, in late summer in farm shops. Long green romano peppers are the closest everyday swap.
Is the batter gluten free?
No, because of the flour dusting. Use cornflour in place of plain flour dusting for a gluten free version.
More made with salsa ranchera
Chuletas de Cerdo Rancheras (Ranch Style Pork Chops)
DFEFNFChiles Poblanos Rellenos de Frijol Negro y Queso (Poblanos Stuffed with Black Beans and Cheese)
NFVEnchiladas Rancheras de Queso (Cheese Enchiladas with Ranchera Sauce)
GFEFNFPan de Cazón Campechano (Layered Tortillas with Fish, Black Beans and Habanero Tomato Sauce)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.