Chiles Rellenos with Fideos Soup

Steps

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1. 1
   Roast the jalapeños on a hot comal or over direct heat, charring all sides evenly.
   ▶ ≈0:40
2. 2
   Place the roasted chiles in a plastic bag and let them steam for several minutes to loosen the skin.
   ▶ ≈0:51
3. 3
   Blend the tomatoes, onion, garlic, salt, and water together into a smooth sauce.
   ▶ ≈1:23
4. 4
   Heat oil in a pot and toast the fideos until golden brown.
   ▶ ≈1:57
5. 5
   Pour the tomato mixture into the toasted fideos, add a small amount of water, and bring to a boil.
   ▶ ≈2:18
6. 6
   Once the chiles have cooled slightly, gently rub away the charred skin.
   ▶ ≈2:38
7. 7
   Make a careful slit along the side of each chile, remove the seeds, and keep the chile whole.
   ▶ ≈2:48
8. 8
   Cut the fresh cheese into thin strips and stuff each chile carefully with cheese.
   ▶ ≈3:24
9. 9
   Place the stuffed chiles into the simmering fideos soup and cook briefly until heated through.
   ▶ ≈3:47
10. 10
    Serve the soup with the stuffed chiles and warm tortillas.
    ▶ ≈4:38