Oh man Chile rellenos: One of those dishes that you cannot get tired of. The biggest problem always comes when we deep fry them and use the flour and egg but I have some out with another way to cook this dish and not feel guilty at all. This soup goes well in all seasons and its family friendly. Enjoy.
# of Ingredients
10
Prep Time (Minutes)
15 min
Cook Time (Minutes)
15 min
Total Time (minutes)
30 min
Serving
Serve yourself a good size medium bowl and it will count as your veggie and fat serving
Ingredients
5 poblanos (or more all depends how much you want to make)
1 entire queso fresco
6 roma tomatoes
3 garlic cloves
1/4 white onion
Oil of choice
Non-stick spray
Rice (optional)
5 cups of water
Aluminum foil
Notes
Instructions
Here is an image of the ingredients I used
You will wash your poblanos, chop in half, and take out the seeds. You will then add some non-stick spray to your aluminum foil and place the poblanos on top.
You will then broil them for about 3-5 minutes. The key is to constantly check on them so they do not overcook.
In the mean time while your poblanos roast you can cook your rice in the rice cooker. I cooked 1 cups worth and that was enough for my little family.
You will then get your 6 Roma tomatoes, 3 garlic cloves, 1/4 white onion and add to blender with 5 cups worth of water.
Here is an image of my blender with all ingredients. Make sure you add a little bit of salt. Remember, each person can add salt to their liking. The key is to watch our sodium intake.
You will get drizzle some oil to your pot, wait for it to warm up, and then you will add your blender mix to it and wait until it boils and turns a nice red color.
In the mean time you can take out your poblanos and start to peel them.
In less than 5 minutes your blender mix will be ready. As you can see this is what it will look like. You will then add your peeled roasted poblanos to the soup.
And then you will add your chopped queso fresco.
This is optional but you can add a dash of consume. You will then cover and put on simmer for 5 minutes.
It looks like the caldo is just about done after 5 minutes.
And here you have your delicious Chile Relleno Soup ladies y comadres highly recommend give it a try!
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