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
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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

  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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