Chile Relleno with Salsa Verde
A fabulous pairing with our yummy Dry Creek Valley Sauvignon Blanc...
4 Pasilla Chilies, 1 pound Queso Fresco cheese, 3 eggs, 1 tablespoon flour, 1 cup vegetable oil, 1 teaspoon Salt and a dash of pepper, 2 Serrano chilies (remove seeds), 10 tomatillos, 4 cloves garlic, ½ roughly chopped red onion, ½ bunch cleaned cilantro, Toothpicks.
Heat grill to medium high and grill & char the chilies on both side (Careful not to overcook). Once blackened, put in a plastic bag for about 10 minutes to sweat out any moisture. Remove from bag, slit chilies down the middle & remove seeds. Stuff with the Queso fresco & use toothpicks to hold together. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric mixer until the whites are at a soft to medium peak. Add in the flour & the yolks and mix until completely incorporated. Add the oil to a frying pan over medium to high heat. Dip the stuffed peppers into the batter & fry until golden brown on both sides. Remove from pan & place on cooling rack to remove excess oil.
In food processor add 2 Serrano chilies (seeds removed), cleaned tomatillos, garlic cloves, red onion, cilantro, salt & dash of pepper. Blend & pulse to incorporate ingredients (Should be slightly chunky). Place chilies on serving dish and top with salsa, fresh crumbled Queso Fresco cheese & garnish with chopped cilantro. Serve with a refreshing chilled glass of 2009 Stetson Green Sauvignon Blanc & enjoy!