White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad
- Level: Intermediate
- Total: 24 min
- Prep: 20 min
- Cook: 4 min
- Yield: 8 servings
- Level: Intermediate
- Total: 24 min
- Prep: 20 min
- Cook: 4 min
- Yield: 8 servings
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.
