Jul 14 2026
Restaurants›Puerto Vallarta Mexican Grill›Special #9 Recipe

Special #9 Recipe

Inspired by Puerto Vallarta Mexican Grill
Time1h
Serves2

1 Shredded Chicken Sope, 1 Chile Relleno.

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Ingredients

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Ingredients for Special #9

Method

Directions for Special #9

  1. 1

    Prepare the Shredded Chicken

    In a pot, boil chicken until fully cooked. Shred the chicken and season with salt, black pepper, cumin, and garlic powder. Set aside.

  2. 2

    Prepare the Chile Relleno

    Roast the poblano peppers over an open flame until the skin is charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skin. Stuff the peppers with cheese and secure with toothpicks if necessary.

  3. 3

    Fry the Chile Relleno

    Heat oil in a skillet over medium heat. Dip the stuffed peppers in egg batter (optional), then fry until golden brown on all sides. Remove and drain on paper towels.

  4. 4

    Assemble the Sopes

    Fry the corn sopes in the remaining oil until crispy. Top each sope with shredded chicken and a spoonful of tomato sauce. Garnish with chopped cilantro.

  5. 5

    Serve

    Plate one shredded chicken sope and one chile relleno. Enjoy your Special #9!

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