Roasted Pasilla Peppers With Corn And Cotija
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
42
Sourness
45
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over
2
Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin
3
Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds
4
Set peppers aside
5
In a frying pan, melt butter and add corn, green onions, and oregano
6
Saute until onions are soft and corn is cooked (about 5 minutes)
7
Stir in crema and cotija, then season, to taste, with salt and pepper
8
Add shrimp to mixture, if using, and spoon filling evenly into peppers
9
Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes)
10
Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes