Roasted Pasilla Peppers with Corn and Cotija
Copyright 2001, Tori Ritchie. All Rights Reserved.
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By gwuidara_4793560
Voorhees, NJ
on April 15, 2006
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This was a great recipe. I used the sour cream, parmasean cheese, and small shrimp. I used double the shrimp that the recipe called for. The peppers were extremely easy to make except for removing the skins. It took an exceptionally long time to blister the skins and the peels still did not come off easily. The peppers did taste slightly better without the skins but it was not worth the extra time.
By paul_1951073
golden valley, MN
on February 21, 2005
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THIS WAS A WINNER OVER THE WEEKEND FOR OUR GROUP, A GREAT DISH WITH WONDERFUL ELECTIC TASTE. MAKE SURE TO TAKE TIME FOR THE PEPPER PEELING.