Recipe courtesy of Bobby Flay

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

Name: White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H24M0.000S
Yield: 8 servings
Cuisine: mexican
Ingredients: 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; 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; 1/4 cup balsamic vinegar; 1 tablespoons Dijon mustard; 1/2 cup olive oil; Salt and freshly ground pepper; Grilled Zucchini, sliced in half; Beets, roasted and sliced; Grilled Asparagus, whole

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Level: Intermediate
Total: 24 min

Prep: 20 min
Cook: 4 min

Yield: 8 servings

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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.

Filling:

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.

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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Show: Hot off the Grill with Bobby Flay

Episode: White Corn Crusted Chile Relleno

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