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


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


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


  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.