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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