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

Ingredients

• 8 servings grilled asparagus whole
• 0.3 cup balsamic vinegar 
• 1 large beet diced peeled finely
• 8 servings beets sliced
• 2 tablespoons butter melted
• 0.3 cup cilantro leaves finely chopped
• 1.5 cups beer dark
• 1 tablespoons dijon mustard 
• 2 large eggs lightly beaten
• 2.5 cups flour all-purpose
• 0.5 cup goat cheese crumbled
• 0.5 cup milk 
• 0.5 cup monterrey jack cheese grated
• 0.5 cup olive oil 
• 4 cups vegetable oil; peanut oil preferred 
• 8  poblano peppers peeled seeded
• 8 servings salt and pepper freshly ground
• 4 cups cornmeal white
• 8 servings grilled zucchini sliced in half

Equipment

• bowl
• frying pan
• paper towels
• whisk
• mixing bowl

Directions

1. In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
2. 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.
3. Drain briefly on paper towels.
4. Serve hot with vegetables tossed in balsamic vinaigrette.
5. Whisk together the vinegar and mustard in a small bowl.
6. Slowly drizzle in the olive oil and season with salt and pepper to taste.