Chile Relleno Sandwich Recipe

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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