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Yellow Corn Crusted Chile Rellenos with Roasted Eggplant & Tomato-Red Pepper Sauce

Serves: 4

Dark Beer Batter
1 bottle dark beer (1 ½ cups)
3 large eggs
2 tablespoons AP flour
Salt and freshly ground black pepper 
Whisk all ingredients together in a large bowl.
1 small eggplant, cut into ½-inch dice
¾ cup crumbled goat cheese
1 ¼ cups grated Monterey Jack cheese
¼ cup finely chopped cilantro
Salt and freshly ground pepper
4 poblano peppers, roasted, seeded and carefully peeled
½ cup flour
1 ½ cups white or yellow cornmeal
4 cups peanut oil 
1. Preheat oven to 425 degrees F. Place eggplant on a baking sheet, toss with the oil and season with salt and pepper. Place in the oven and roast until golden brown and just cooked through, 20-25 minutes, stirring once. Let cool slightly.
2. Gently mix together the eggplant, cheeses and cilantro and season with salt and pepper. Divide the filling among the pepper, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear but will be fine). 
3. Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
3. 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 on paper towels. Ladle sauce into the center of a plate and place chile relleno on top. Serve immediately. 

Optional Fillings
1 large beet, roasted, peeled and cut into ½-inch dice
8 ounces Spanish chorizo, cut into ½-inch dice and sautéed until golden brown

Tomato-Roasted Red Pepper Sauce
2 tablespoons olive oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 large red bell pepper, roasted, peeled, seeded and chopped
1 cup plum tomatoes and their juice, pureed
2 tablespoons chopped cilantro
1 tablespoon honey
Salt and freshly ground pepper

1. Heat oil in medium saucepan over medium heat. Add onions and garlic and cook until soft. Add red pepper and cook for 2 minutes. 
2. Add tomatoes and cook over high heat until sauce is thickened and reduced by half, about 20-25 minutes. Add cilantro and honey and season with salt and pepper. 

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