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

Save Recipe
  • Level: Intermediate
  • Total: 24 min
  • Prep: 20 min
  • Cook: 4 min
  • Yield: 8 servings
Share This Recipe


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


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


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


  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.