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:

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

Filling:

  1. 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.

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