Relleno Burgers with Fresno Pico de Gallo Salsa

Ingredients

6 large poblano chiles
2 lbs ground chuck
6 oz. pepper jack cheese, sliced (six slices)
3/4 tsp chili powder
salt and pepper to taste
6 gordita-style flour tortillas (large, thick ones)
Fresno Pico de Gallo (make first so flavors can meld while burgers are prepared)

4 fresh Roma tomatoes, chopped
1-2 jalapeno peppers, minced (depending on heat desired)
2 shallots, minced
2 cloves garlic, minced
salt and freshly-ground pepper to taste
4 Tb raisins
2 Tb Sutter Home Moscato

Instructions

Preheat a gas grill to medium-high. Roast poblano chiles for about 4 minutes per side (8 to 12 minutes) until skin is blackened all over. Put into plastic bag for about 3 minutes for skin to loosen. Peel skin off, then cut a slit in side of chile to remove seeds and membranes. Leave stem on for authentic look.
Form hamburger into six patties, handling gently, making them roughly triangular to be shaped like the chiles. Sprinkle with chili powder, salt, and freshly-ground black pepper. Brush preheated grill with vegetable oil. Cover and cook, turning once, 5 to 7 minutes per side, until burgers are done to preference.
Place slice of cheese inside chile (you will probably have to cut the slice to fit it inside). Put cooked burger inside. If chiles have cooled off too much, reheat briefly on grill.
Heat tortillas on grill for 1 to 2 minutes, turning once. Place stuffed chiles on tortillas, add generous amounts of Fresno Pico de Gallo Salsa, and fold over taco-style. Enjoy with plenty of napkins and the rest of the Sutter Home Moscato to quench the fires! Makes six burgers.

Fresno Pico de Gallo Salsa

4 fresh Roma tomatoes, chopped
1-2 jalapeno peppers, minced (depending on heat desired)
2 shallots, minced
2 cloves garlic, minced
salt and freshly-ground pepper to taste
4 Tb raisins
2 Tb Sutter Home Moscato

Soak raisins in wine. Mix together other ingredients. When burgers are ready to serve, add raisins and wine to salsa and stir.