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.
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
