White Corn Crusted Chile Relleno Filled with Roaste

Name: White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a mixing bowl, combine the above ingredients and mix well.
2
Season with salt and pepper to taste, set aside.
3
Mix together the beets, cheeses and cilantro and season with salt and pepper to taste.
4
Stuff each pepper with approximately 3 tablespoons of the mixture.
5
Batter lightly and dredge in the cornmeal.
6
In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes.
7
Drain briefly on paper towels.
8
Serve hot with vegetables tossed in balsamic vinaigrette
9
Whisk together the vinegar and mustard in a small bowl.
10
Slowly drizzle in the olive oil and season with salt and pepper to taste.

2430

kcal

Calories

172

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups dark beer, 2 large eggs, lightly beaten, 1/2 cup milk, 2 1/2 cups all-purpose flour, and more.

Yes, White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions