Martha's Chile Rellenos con Caldo Recipe

Martha's Chile Rellenos con Caldo Recipe

Life Elements

May 4, 2020

Life Elements

Martha is a proud Hispanic woman. She spent the formative years of her childhood in a small pueblo (town) with her grandmother, grandfather, and extended family. From a young age, she began learning about ingredients from the Earth. This (along with decades of experience) has made her a master-maker, however, with the help of her sister, she's also an excellent chef. In the spirit of Cinco de Mayo, Martha and Curt invite you into their home for a cooking lesson in Martha's muy authenticó Chile Rellenos con Caldo recipe:

Martha Van Inwegen

Chile Rellenos en Caldo 

Preparation Time: ~1.5 hours

Skill Level: Medium


  • 4 Anaheim, Poblano or Pasilla Chile Peppers (big green ones)
  • 1 Pack Cotija Mexican Cheese or Monterey Jack Cheese
  • 2 eggs, separated
  • 1 Teaspoon Baking Powder
  • 1 Cup Flour (separated as ¼ & ¾)
  • 1 1/2 Cup favorite frying oil
  • 3 Medium Tomatoes, cut in quarters
  • 1/4 Onion, cut in quarters
  • 3 Garlic Cloves
  • 1 Cup Chicken Stock (or water if preferred)
  • Salt to taste
  • Cooked Shredded Chicken (optional)
  • 1 Cup Trader Joe’s Roasted Sweet Corn (optional)
  • Corn Tortillas or Chips
  • Peppita’s (pumpkin seeds) or Sunflower seeds
  • Cilantro

chilies rellenos 

Step 1: ~45 min 

  • Roast & Prepare the Chiles – you can do this by placing them over direct heat, or in the oven (just place the peppers on a baking sheet under the broiler.) Add other vegetables you'd like to roast, as well, such as onions, corn, or zucchini.
  • Whichever method you choose, turn the peppers often with tongs (be careful not to burn yourself!) to blacken all sides. Place the blackened peppers into a paper bag to allow them to steam as they cool.
  • Once cooled (about 15min) peel off the blackened skin.
  • Rinse under cold water and cut a slit along the side and remove core and seeds.
  • Rinse again, inside and out, pat dry.

martha van inwegen

  Step 2: ~10 min 

  • Cut Cheese in 1/2” strips and stuff into peppers. 
  • Add shredded chicken if desired (careful not to overstuff). 
  • Use wood toothpicks to close the opening. Set aside. 

life elements

Step 3: ~15 min 

  • Whisk the egg yolks in a bowl with the baking powder. 
  • In a second bowl, beat the egg whites with an electric mixer until the whites form stiff peaks (like making meringue). 
  • Gently fold the beaten egg whites into the yolk mixture.
  • Place flour into a shallow bowl.

 Step 4: ~20 min 

  • Heat the oil in a skillet over medium heat. 
  • Roll each stuffed pepper in flour, tap off excess. 
  • Once the oil is heated, dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the oil with slotted spoon or tongs. 
  • Fry peppers on both sides (turn gently so you don’t splash the oil) until lightly golden brown and the cheese has melted, about 5 minutes per side. Take out and drain on a paper towel

 curt van inwegen

Preparing the Caldo (Soup)

Step 1: ~5 min 

  • Place tomato, onion, garlic, and chicken stock in a blender and blend until smooth.

Step 2: ~5 min 

  • In large frying pan, make a roux by heating ~2 tablespoons oil and ~2 tablespoons flour. Keep stirring until slightly brown.
  • S-L-O-W-L-Y stir in the tomato blend and bring to boil.
  • Add the corn and pieces of cheese if desired and continue at a slow boil to lightly thicken the Caldo. 
  • Gently place the prepared chiles in the Caldo and simmer for ~5 min.

martha van inwegen

Step 3:

  • Place chiles and Caldo in a bowl, garnish with peppitas and cilantro. 
  • Enjoy with warm corn tortillas or tortilla chips!
  • Warning: Be very careful not to eat the toothpicks.