This is a baked twist on chiles rellenos, inspired by Bobby Flay.
- 2 large beets
- Olive oil
- 8 poblano peppers
- 1/4 c chopped cilantro
- 1/2 c crumbled goat cheese
- 1/2 c shredded Monterrey Jack cheese
- Kosher salt and freshly ground black pepper
- 1/2 c corn meal
- Preheat oven to 425°. Wash beets well. Cut greens to within an inch of the root; save beet greens for another use. Place beets in a sheet of aluminum foil and drizzle with olive oil. Wrap beets loosely in the foil and seal the edges to trap in moisture. Roast for 45 minutes.
- Once beets have cooled enough to be handled, carefully open foil container. (Beet-infused oil can be saved for another use.) Working with one beet at a time, pop off greens and tail and gently peel off skin. (If you are preparing beets a day ahead, transfer beets to a container and refrigerate until needed.) Finely dice beets.
- Grill over high heat for 10 minutes, turning frequently. [Tip from Jason: if you cherish your knuckle hair, consider wearing gloves.]
- Place in a bowl and cover for 15 minutes. [Tip from Jason: use this time to make two margaritas and wash the bar implements–timing should be perfect.]
- Gently peel skin from peppers.
- Mix beets, cilantro, goat cheese, and Monterrey Jack cheese in a bowl. Season with salt and pepper.
- Preheat oven to 375°. Cut each pepper in half through the stem. Gently scrape out seeds, being careful to leave flesh intact.
- Spoon 2 to 3 heaping teaspoons of filling into each pepper half.
- Arrange peppers on two non-stick cookie sheets. Sprinkle the filling of each pepper with cornmeal.
- Bake for 20-25 minutes, rotating cookie sheets half-way through.