Roasted Pasilla Peppers with Corn and Cotija

Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to[ sour cream, then baked in the embers of a low fire.]

Total Time:
50 min
20 min
30 min

4 to 6 servings

  • 8 fresh pasilla or poblano peppers
  • 2 tablespoons butter
  • 3 cups fresh or frozen, thawed, corn kernels
  • 3 green onions, sliced, including green tops
  • 1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano
  • 1 cup Mexican crema or sour cream
  • 1/4 cup crumbled Mexican cotija or grated Parmesan
  • Salt and pepper
  • 1/2 pound small cooked shrimp, optional
  • Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.

  • In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.

  • Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

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