WHITE CORN CRUSTED CHILE RELLENO FILLED WITH ROASTED BEETS AND GOAT CHEESE WITH GRILLED VEGETABLE SALAD

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

Provided by Bobby Flay

Time 24m

Yield 8 servings

Number Of Ingredients 21

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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
1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
Grilled Zucchini, sliced in half
Beets, roasted and sliced
Grilled Asparagus, whole

Steps:

In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
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.
Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.