Roasted Pasilla Peppers with Corn and Cotija

1. 1

   Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over.

2. 2

   Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin.

3. 3

   Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds.

4. 4

   Set peppers aside.

5. 5

   In a frying pan, melt butter and add corn, green onions, and oregano.

6. 6

   Saute until onions are soft and corn is cooked (about 5 minutes).

7. 7

   Stir in crema and cotija, then season, to taste, with salt and pepper.

8. 8

   Add shrimp to mixture, if using, and spoon filling evenly into peppers.

9. 9

   Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes).

10. 10

    Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.