Chiles Rellenos en Caldillo (Stuffed Poblanos in Tomato Sauce)
Roasted poblano peppers stuffed with melting cheese, coated in fluffy egg batter and served in smoky tomato sauce.
Made with Tortilla soup base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelHard
- Costabout £2.60 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 poblanos over a gas flame or under a very hot grill for 10 to 15 minutes, turning, until blackened all over. Put in a bowl, cover and leave for 10 minutes.
15 min - 2
Peel off the skins. Cut a slit down one side and carefully remove the seeds. Tuck a stick of cheese into each pepper and close with a cocktail stick.
- 3
Pour your ready made tortilla soup base (see the base recipe) into a pan and simmer for 10 minutes to make a light sauce. Keep warm.
10 min - 4
Whisk the egg whites to stiff peaks. Fold in the yolks and cornflour. Dust each pepper with cornflour.
- 5
Heat the oil in a frying pan over a medium heat. Dip each pepper in the batter and fry for 2 to 3 minutes per side, until golden. Drain on kitchen paper.
6 min - 6
Serve the peppers in the hot sauce, sprinkled with coriander.
Tips
- Dry the peppers and dust with cornflour so the batter sticks.
- Fry in oil hot enough to sizzle but not smoke.
- Remove cocktail sticks before serving.
Storing and freezing
Best eaten immediately. Keep leftovers in the fridge for 1 day and reheat in the oven until steaming hot.
Questions
Where can I buy poblano peppers?
Look in Mexican food shops, farmers markets and some larger supermarkets. Use large green peppers if you cannot find them.
Can I bake them instead of frying?
You can, but the egg coating will not puff in the same way. Fry for the classic result.
Does it contain eggs?
Yes, the batter uses eggs, so it is not suitable for anyone with an egg allergy.
More made with tortilla soup base
Huachinango al Estilo Veracruz (Veracruz Style Baked Fish with Olives)
GFDFEFSopa de Tortilla con Pollo Asado (Tortilla Soup with Grilled Chicken)
GFEFNFSopa de Tortilla con Barbacoa (Tortilla Soup with Beef)
GFEFNFCaldo Tlalpeno (Chicken, Chickpea and Chipotle Soup)
GFNFEFDouble 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.