Jul 14 2026
Restaurants›Si Señor Restaurant of Arizona›Chile Relleno Plate Recipe

Chile Relleno Plate Recipe

Inspired by Si Señor Restaurant of Arizona
Time45m
Serves2

One chile relleno topped with red or green chile.

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Ingredients

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Ingredients for Chile Relleno

Ingredients for Red or Green Chile Sauce

Method

Directions for Chile Relleno

  1. 1

    Prepare the Poblano Peppers

    Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap for about 10 minutes to steam. Once cooled, peel off the skin, make a slit on one side, and remove the seeds.

  2. 2

    Stuff the Peppers

    Stuff each roasted poblano pepper with shredded cheese, pressing gently to pack the cheese inside.

  3. 3

    Prepare the Batter

    In a bowl, separate the egg whites and yolks. Whip the egg whites until stiff peaks form. In another bowl, beat the egg yolks until light and fluffy. Gently fold the egg whites into the yolks, being careful not to deflate the mixture.

  4. 4

    Coat the Peppers

    Dredge each stuffed pepper in flour, shaking off any excess. Dip the floured peppers into the egg batter, making sure they are fully coated.

  5. 5

    Fry the Peppers

    Heat olive oil in a large skillet over medium heat. Fry the coated peppers until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

Directions for Red or Green Chile Sauce

  1. 6

    Cook the Sauce

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

  2. 7

    Add the Chilies and Seasoning

    Stir in the canned green chilies or red enchilada sauce, cumin, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld together.

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