Chiles Rellenos in Tomato Broth

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These were AMAZING!!! and although it seems like a lot of work, if you make the peppers ahead of time and refrigerate them until they're ready to be fried, it is sooooo worth it. Don't overchar your peppers, if you do don't hold them from the stem because the stem will come right off of your pepper and make a hole at the top. Also, making sure the peppers are patted dry well is very important, otherwise your flour and egg will not stick to the pepper after you've fried them, the crunchy coating will start to slip off. If you coat them and let them sit for 10-15 minutes they will actually stay in place better, just like when you make onion rings. Thank you to victornlisa, I used your toothpick idea to keep the peppers closed in two places and it worked great. the tomato broth was very easy to make, I just combined everything, set the timer, and forgot about it. I will definitely make these again!

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That sauce is absolutely amazing

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I've never made these before or eaten them anywhere. I thought I'd give it a try. They were pretty easy to make. The hardest part was skinning the chiles. Although I made a mess of them and used toothpicks to hold them closed they turned out remarkably well. My mexican husband really enjoyed them and so did I. The broth was especially good. Very tasty!

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This recipe is one of my top 3 all-time meals. It is time-consuming but well worth it for a weekend meal or special occasion. The glowing chiles and tomato broth are both phenomenal. Even my wife, who doesn't usually care for spicy or Mexican food, loves it!

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I have been making this recipe for years. It has become a "go-to-recipe" when poblanos and tomatoes are in season. The tomato broth is divine!

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Most excellent! The broth was really exquisite and, if you've made these before, it's a simple recipe, especially if you char the peppers ahead of time. The broth was my favorite part! The whole family loved it.

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I love Chiles Rellenos. Looks like a simple recipe.

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This is a great recipe, everyone who ate them thought so too! Iv'e tried a few different sauces with my relleno's in the past, but this one was the best Iv'e tried. I think I will stick with this recipe from now on.

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These were hard to make, but the best I have ever had! I might stuff them with shredded cheese next time to see if it makes the job easier. My peppers kept splitting everywhere when I tried to stuff them with cheese chunks.

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I got my Food Network magazine in the mail last weekend, and immediately this recipe caught my eye. I tried it last night (my first time ever making chiles rellenos and it was a huge hit. The tomato broth was to die for! The only change I made was to use vegetable broth in place of the chicken broth.
We served this with a Mexican black beans and rice (and actually put that right in the broth as well. With a salad, it was a great vegetarian meal. I highly recommend this dish and it will be going into permanent rotation in our house!