Chili Rellenos with Caldillo Sauce

A classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light egg batter, fried until golden, and served with a flavorful caldillo sauce made from tomatoes, serrano peppers, and dried chiles de árbol. Adapted from a recipe by La Piña en la Cocina (Sonia Mendez García)

Yields: 5 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Special Equipment: blender, large skillet for frying

Ingredients

• 5 large poblano peppers, washed and dried

• 1 ½ lbs Oaxaca, Chihuahua, Monterey Jack, or mozzarella cheese (shredded or cut into strips)

• 5 large eggs, room temperature

• ½ cup all-purpose flour

• 1 tsp salt

• 3–4 cups oil, for frying and brushing

Caldillo Sauce:

• 4–5 Roma tomatoes

• 1–2 serrano chiles

• 3 dried chiles de árbol

• ¼ onion

• 2–3 garlic cloves

• 2 tsp tomato or chicken bouillon

• ⅓ tsp Mexican oregano

Fresh cracked pepper:

• Salt, to taste

• 2 cups cooking water from the tomatoes

• 2 tbsp oil

Directions

1. Prepare the Chiles: Roast poblano peppers over open flame, broiler, or skillet until skin is blistered and charred. Place in a plastic bag or covered bowl to steam for 10 minutes. Peel off charred skin carefully. Make a slit down one side, remove seeds and membranes without tearing the chile. Stuff each chile with cheese, then close gently.

2. Make the Caldillo Sauce: Boil tomatoes, serranos, and chiles de árbol in water until softened (about 8–10 minutes). Reserve 2 cups cooking water. Blend boiled vegetables with onion, garlic, bouillon, oregano, pepper, and salt. Add cooking water until smooth. Heat 2 tbsp oil in a skillet. Pour in sauce and simmer 10–12 minutes, stirring occasionally. Adjust seasoning.

3. Prepare the Batter: Separate eggs. Beat egg whites until stiff peaks form. In a separate bowl, lightly whisk yolks, then gently fold into whites. Mix flour and salt on a plate for dredging.

4. Fry the Rellenos: Heat frying oil to 375°F (190°C). Lightly coat each stuffed chile with flour. Dip into egg batter, ensuring full coating. Fry until golden brown, turning once. Drain on paper towels or rack.

5. Serve: Place rellenos on plate and spoon warm caldillo sauce over the top. Garnish with fresh cilantro, crema, or crumbled queso fresco if desired.