Instructions:

1. Roast the Poblano Chiles:

Char the poblano chiles over an open flame (if using a gas stove) or roast them on a griddle until the skin is blackened and blistered. Alternatively, you can broil them in the oven.

Once charred, place the chiles in a plastic bag or cover them with a cloth to let them sweat for about 10-15 minutes.

Peel off the skin, remove the seeds and membranes, and slice the chiles into strips (rajas).

2. Prepare the Caldillo (Tomato Broth):

While the chiles are resting, place the tomatoes, garlic, and onion in a blender and blend until smooth.

Heat 1 tablespoon of oil in a pan over medium heat. Pour the blended tomato mixture into the pan and cook for about 10 minutes, stirring occasionally, until the mixture thickens.

Add the chicken broth, adjusting the amount to achieve your preferred consistency. Season with salt and pepper to taste. Let the mixture simmer for another 5 minutes.

3. Cook the Rajas:

Heat the vegetable oil in another pan over medium heat. Add the sliced onions and cook until softened and slightly caramelized, about 5-7 minutes.

Add the poblano rajas to the pan and cook together with the onions for another 3-4 minutes. Season with salt.

4. Combine the Rajas with the Caldillo:

Pour the prepared caldillo (tomato broth) over the rajas and onions. Let everything simmer together for about 5 minutes so the flavors meld.

Add the shredded cheese on top, allowing it to melt into the sauce. Cover the pan and cook for an additional 2-3 minutes until the cheese is gooey.

5. Serve:

Once the cheese is melted and the dish is bubbling, serve your Rajas de Chile Poblano con Queso en Caldillo de Jitomate hot with warm tortillas or as a side to your favorite Mexican meal.

Tips:

You can also add sliced mushrooms or grilled chicken for extra protein.

If you prefer a spicier dish, you can add a jalapeño or serrano chile when making the caldillo.

Pair it with rice or beans for a complete meal!

Enjoy your savory Mexican dish!