Jul 17 2026
Restaurants›Andele Restaurant›Chile Relleno Plate Recipe

Chile Relleno Plate Recipe

Inspired by Andele Restaurant
Time1h
Serves2

2 Chile rellenos served with beans and rice and your choice of coleslaw or lettuce and tomato.

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Ingredients

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Chile Rellenos

Beans and Rice

Coleslaw or Lettuce and Tomato

Method

Preparing Chile Rellenos

  1. 1

    Roast the Peppers

    Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag for 10 minutes to steam. Peel off the skin, cut a slit, and remove the seeds.

  2. 2

    Stuff the Peppers

    Fill each poblano pepper with cheddar cheese.

  3. 3

    Make the Batter

    Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. In a separate bowl, beat the yolks and fold them into the egg whites. Gradually add flour, salt, and pepper.

  4. 4

    Fry the Peppers

    Heat olive oil in a pan. Dip each stuffed pepper into the batter and fry until golden brown on all sides. Drain on paper towels.

Preparing Beans and Rice

  1. 5

    Heat Beans

    In a saucepan, combine black beans, cumin, garlic powder, and salt. Heat over medium heat until warmed through.

  2. 6

    Serve with Rice

    Serve the heated beans alongside the cooked rice.

Preparing Coleslaw or Lettuce and Tomato

  1. 7

    Make Coleslaw

    In a bowl, mix coleslaw mix with mayonnaise until combined.

  2. 8

    Prepare Lettuce and Tomato

    Chop the lettuce and slice the tomato.

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