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A close-up of a traditional Mexican chile relleno oozing with melted mozzarella cheese, covered in a red guajillo and tomato broth, served alongside white rice on a white plate.
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Authentic Mexican Chiles Rellenos Recipe in Guajillo Tomato Broth

If you are craving true Mexican comfort food, nothing hits the spot quite like Traditional Chiles Rellenos. This classic recipe features perfectly roasted poblano peppers stuffed with gooey melted cheese, coated in a light and fluffy egg batter (capeado), and fried to golden perfection.
But what takes this authentic chiles rellenos recipe to the next level is the caldillo—a rich, savory tomato and guajillo pepper broth that the stuffed peppers are served in.
Whether you are cooking for a special family dinner or just want to master a classic Mexican dish, this step-by-step guide will walk you through exactly how to make cheese-stuffed poblano peppers from scratch.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

The Peppers & Filling:
  • 6 Poblano peppers
  • Mozzarella cheese cut into thick strips for stuffing
  • Oil for roasting and frying
For the Caldillo (Tomato-Guajillo Broth):
  • 6 small tomatoes
  • 4 dried Guajillo peppers
  • 1/4 white onion plus a few extra slices for sautéing
  • 2 cloves of garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon whole black peppercorns
  • 1 bay leaf
  • 3 cups of water
  • Olive oil
  • Salt to taste
For the Capeado (Egg Batter):
  • 5 egg whites
  • Flour enough for dredging the peppers, plus 1 tablespoon for the batter

Method
 

  1. 1. Prepare the Sauce Base

    Toast the guajillo peppers in a dry pan, being very careful not to burn them to prevent a bitter taste. Once roasted, submerge them in a bowl of hot water to hydrate and soften.

    2. Roast and Peel the Poblanos

    Rub the poblano peppers with a little oil and roast them over an open flame or in the oven until the skin is blistered and charred. Cover them and let them "sweat" for 10-15 minutes. Once sweated, gently rub off the skin, make a lengthwise slit, and carefully remove the core and seeds.

    3. Stuff the Peppers

    Stuff the cleaned poblano peppers generously with the mozzarella cheese. Roll the stuffed peppers in flour until they are completely coated. Set aside.

    4. Make the Tomato Broth (Caldillo)

    In a blender, combine the chopped tomatoes, garlic cloves, quarter of an onion, oregano, whole peppercorns, and the hydrated guajillo peppers with a little splash of water. Blend until smooth.

    5. Cook the Broth

    Heat a drizzle of olive oil in a saucepan and sauté a few onion slices until fragrant. Pour in the blended sauce, add salt to taste, and pour in the 3 cups of water. Let it boil for 16 minutes, then add the torn bay leaf and boil for 10 more minutes. Set aside and keep warm.

    6. Prepare the Fluffy Egg Batter

    In a large, clean bowl, beat the 5 egg whites until stiff peaks form. Once ready, gently fold in one tablespoon of the same flour you used to coat the peppers.

    7. Fry to Golden Perfection

    Heat plenty of frying oil in a deep skillet. Dip the flour-coated stuffed peppers into the egg mixture, ensuring they are well covered. Carefully place them in the hot oil and fry until the egg is thoroughly cooked and golden brown on all sides. Remove and drain on a paper towel.

    8. Serve and Enjoy!

    Reheat the tomato broth. Place the freshly battered peppers directly into the warm sauce (only add the ones you are serving immediately so they don't get soggy). Serve hot alongside white Mexican rice!

Notes

Pro-Tips for the Best Chiles Rellenos

To make sure your chiles rank among the best, keep these traditional techniques in mind:
  • The Sweat Method: Roasting the poblanos isn't enough; you must let them "sweat" in a covered container or bag. This traps the steam and makes peeling the tough outer skin incredibly easy.
  • Flour the Peppers: Do not skip rolling the stuffed peppers in flour before dipping them in the egg. This acts as a glue, ensuring the fluffy egg batter sticks to the slick surface of the pepper.
  • Don't Burn the Guajillos: When toasting the dried guajillo peppers for your broth, watch them closely! If they burn, your sauce will taste bitter.