Maricopa County Environmental Services Department staff investigated an outbreak of Salmonella Enteritidis infections associated with eating at restaurants of a local Mexican restaurant chain. Fourteen of the 22 people who had laboratory confirmed illnesses (phage type 6A) had eaten chile rellenos, which were a pre-cooked, commercial product. The chile rellenos consisted of raw egg-white batter on roasted green chile peppers stuffed with cheese. They had been processed in Mexico where they had been cooked, packed, and frozen. The internal temperature of the chile rellenos was not checked after reheating, prior to serving. Cultures of chile rellenos from other lots distributed in the United States also yielded Salmonella Enteritidis. The distributor voluntarily recalled all products. Cross-contamination and improper food handling were cited as potential causes of illnesses for restaurant patrons who had not eaten the chile rellenos.