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

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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