- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Bobby Flay
Ingredients
Batter
- 3/4 cup Dark Beer
- 1 large Egg lightly beaten
- 1/4 cup Milk
- 1 1/4 cup All-Purpose Flour
- 1 tablespoon Butter melted
- Salt and Fresh Ground Black Pepper
- 4 tablespoons Goat Cheese crumbled
- 4 tablespoons Monterey Jack Cheese grated
- 4 Pasilla Chiles roasted seeded and peeled
- 2 cups Yellow Cornmeal
- 3 cups Peanut Oil
- sprigs Cilantro and Mixed Greens for garnish
Spicy Black Bean Sauce
- 2 tablespoons Oil
- 1 medium Onion coarsely chopped
- 2 Organic Garlic minced
- 1 Jalapeno Chile minced
- 1 cup White Wine
- 3 cups Black Beans drained
- 3 cups Chicken Stock or Vegetable Stock
- 2 tablespoons Cumin Seed toasted
- Salt and Fresh Ground Black Pepper
- 1 medium Organic Tomatoes coarsely chopped
- 2 Tomatillo husked removed and coarsely chopped
Directions
Spicy Black Bean Sauce
In a large saucepan over medium heat; heat the oil and sweat the onion, garlic, and jalapeno. Add the wine, raise the heat, and reduce until the liquid is almost completely evaporated. Add the beans and stock, reduce the heat, and simmer for 30 minutes. Add the cumin and salt and pepper to taste. Place in food processor, and process to a smooth puree. Before serving bring to room temperature and add the tomato and tomatillos.
Batter
In a mixing bowl combine the beer, eggs, milk, flour, and melted butter, and mix well. Add salt and pepper to taste and set aside.
Mix together the cheeses and stuff the peppers with them. Batter lightly and dredge in cornmeal.
In a large frying pan over high heat, heat the oil to 375°F, or until a drop of batter sizzles. Fry the peppers, turning until lightly browned, about 4 minutes. Drain briefly on paper towels. To serve, spoon a layer of Spicy Black Bean Sauce on a plate and place a chile on top of the sauce. Garnish with greens and cilantro.
