• 2 cups pepper jack cheese, or cheese of your choice, grated
  • 4 green chiles such as poblano or Anaheim
  • 1/2 cup flour
  • 2 eggs lightly beaten
  • Dash of salt
  • Vegetable oil, enough to coat the bottom of a large skillet or frying pan
  • Your favorite mayonnaise or aioli (we blended mayo with cilantro, minced garlic and lime.)
  • 8 slices 1/2-inch thick bread (we used brioche.)
  • Lettuce, shredded
  • Red Onion, sliced
  • Avocado, sliced (optional.)
  • The Mill Keeper 2020 White Wine


  • Carefully roast chiles over an open flame, turning every 4-5 minutes until mostly blackened. Place chiles in a bowl of ice water and gently peel off the blackened skin.
  • Using a pairing knife, carefully cut a slit along the side of each pepper and gently scrape out the seeds using a spoon. (Be sure to wash your hands thoroughly after this step.)
  • Create batter by combining flour, eggs and salt in a medium mixing bowl. Stuff chiles with shredded cheese and coat in the batter.
  • In a large skillet or frying pan, heat vegetable oil over medium-high heat. Carefully place chiles in the hot oil, rotating when a golden brown color begins to devlop Once both sides are golden brown, remove chiles from oil and place on paper towels or a roasting rack to drain.
  • Toast bread to your liking and coat with aioli or mayonnaise. Build the sandwich by layering chile relleno, lettuce, onions and avocado.
  • Enjoy! Post your recipe photos on instagram and tag @themillkeeperwine.
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