This is a Bobby Flay recipe that I love. I switched out our Gallopin’ Gourmet Shake for the cilantro and loved the herbal and peppery pop! Because it takes time, I usually roast the poblanos and beets the night before and put together the next day.
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
Filling:
1 large beet, roasted, peeled and finely diced
1/2 cup crumbled goat cheese
1/2 cup grated Monterey Jack cheese
1-1/2 teaspoons Gallopin’ Gourmet Shake
Salt and freshly ground pepper
6 poblano peppers, roasted, seeded and peeled
1 cup white cornmeal
1/2 cup peanut oil
Directions:
- In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
Filling:
- 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 with our Galloping’ Grilled Veggies.
Worth the work for a fabulous vegetarian meal.