Lorena’s Chile Rellenos with Cotija & Jack Cheese

By: Lorena Herrera

This spicy and vibrant dish absolutely demands the the bright tropical flavors of our 2017 Sonoma Mountain Chardonnay.  Lorena’s Chiles Rellenos balances creamy cheeses with spice in true harmony, the guava and citrus flavors of the wine will accent the rich creamy spiciness of the dish perfectly.

Chiles Rellenos with Cotija & Jack Cheese

Ingredients
8 large poblano peppers
1½ cup cooked white rice
½ cup cotija cheese, grated
½ cup monterey jack cheese, grated
salt and fresh ground black pepper
1 cup of all-purpose flour
6 egg whites
3 egg yolks
1½ cups grape seed oil

Grilled tomato salsa
4 arbol chilies
2 serrano peppers
1 jalapeno pepper
3 large tomatoes
3 garlic cloves
Sea salt to taste

Instructions

Char the poblano peppers under a broiler or on a grill until the skin is blackened on all sides. As each pepper is finished cooking place it in a large bowl covered with plastic wrap. Once all of the peppers are done, let the bowl sit for at least 15 minutes. During this time the peppers will steam themselves which will make removing the skin much easier. Rub the skin off the peppers with your hands making sure to leave the seeds and stem intact. Using a small knife, make a 2″ long lengthwise slit across the top of a pepper just below the stem and set the peppers aside.

Mix the cooked rice with the cheeses and then stuff the divide and stuff the mixture into each of the peppers.

Beat the egg whites in a mixer on high speed until soft peaks form. Add the egg yolks and beat 5 more minutes. Place the flour into a wide and shallow dish.

Heat the oil in large nonstick skillet over medium-high heat. Dredge the stuffed peppers in the flour and then dip in egg mixture and transfer to skillet. Fry the peppers until golden brown on all sides. Transfer the peppers to a paper towel-lined plate to let oil drain. Serve immediately with grilled tomato salsa.

Grilled tomato salsa
Grill all ingredients until they are all charred and skin is blackened.

Core the tomatoes and take the stem off the peppers and transfer all the ingredients to a food processor and pulse 3-4 times until well combined but still chunky. Transfer salsa to a bowl, season with salt to taste.

Enjoy!