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

Name: White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Grilled Asparagus, whole; 59 milliliters balsamic vinegar; 1 large beet, roasted, peeled and finely diced; 8 servings Beets, roasted and sliced; 2 Tbsps melted butter; 59 milliliters finely chopped cilantro; 355 milliliters dark beer; 1 Tbsp Dijon mustard; 2 larges eggs, lightly beaten; 591 milliliters all-purpose flour; 118 milliliters crumbled goat cheese; 118 milliliters milk; 118 milliliters grated Monterey Jack cheese; 118 milliliters olive oil; 946 milliliters peanut oil; 8 poblano peppers, roasted, seeded and peeled; 8 servings Salt and freshly ground pepper; 946 milliliters white cornmeal; 8 servings Grilled Zucchini, sliced in half

White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 22g of protein, 39g of fat, and a total of 866 calories. This recipe serves 8. The Fourth Of July will be even more special with this recipe. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 24 minutes. Head to the store and pick up monterey jack cheese, grilled zucchini, cilantro, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

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

Ingredients you will need

Salt And Pepper

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Cilantro