Recipe courtesy of Bobby Flay

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

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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:

Filling:

Balsamic Vinaigrette:

Vegetable Salad:

Directions

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

Filling:

  1. 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:

  1. 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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