White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad

Total Time:
24 min
Prep:
20 min
Cook:
4 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Dark Beer Batter:
  • 1 1/2 cups dark beer
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons melted butter
  • Salt and freshly ground pepper
  • Filling:
  • 1 large beet, roasted, peeled and finely diced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup grated Monterey Jack cheese
  • 1/4 cup finely chopped cilantro
  • Salt and freshly ground pepper
  • 8 poblano peppers, roasted, seeded and peeled
  • 4 cups white cornmeal
  • 4 cups peanut oil
  • Balsamic Vinaigrette:
  • 1/4 cup balsamic vinegar
  • 1 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • Vegetable Salad:
  • Grilled Zucchini, sliced in half
  • Beets, roasted and sliced
  • Grilled Asparagus, whole
Directions

In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.

Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette

Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.


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