Best 2 Roasted Pasilla Peppers With Corn And Cotija Recipes

Embark on a culinary journey to discover the tantalizing flavors of roasted pasilla peppers, a smoky and distinctive ingredient that takes center stage in a trio of delectable recipes. Let your taste buds dance with "Roasted Pasilla Peppers with Corn and Cotija," a vibrant dish where charred peppers, sweet corn, and tangy cotija cheese come together in perfect harmony. Experience the magic of "Pasilla Pepper and Black Bean Enchiladas," a delightful fusion of smoky peppers, tender black beans, and rich enchilada sauce, all wrapped in warm tortillas. And for a refreshing twist, dive into the "Pasilla Pepper and Pineapple Agua Fresca," a vibrant beverage that combines the unique flavor of roasted pasilla peppers with the sweetness of pineapple, creating a thirst-quenching masterpiece. These recipes showcase the versatility of roasted pasilla peppers, inviting you to explore their depths of flavor in both savory and sweet creations.

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ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

Roasted Pasilla Peppers with Corn and Cotija image

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.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

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.

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese image

Corn with roasted chiles, creme fraiche, and cotija cheese.

Provided by Nesto

Categories Side Dish Vegetables Corn

Time 1h14m

Yield 4

Number Of Ingredients 13

Ingredients

1 small poblano pepper
1 small serrano pepper
3 tablespoons canola oil
½ onion, thinly sliced, or to taste
2 cloves garlic, finely chopped
8 ears corn, shucked and kernels removed
1 roasted red pepper, diced
salt and freshly ground black pepper to taste
1 lime, juiced
2 tablespoons cold unsalted butter
2 tablespoons creme fraiche
2 tablespoons finely chopped fresh cilantro
¼ cup grated Cotija cheese

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 41.5 g, Cholesterol 34.1 mg, Fat 23.9 g, Fiber 6.3 g, Protein 8.9 g, SaturatedFat 8.2 g, Sodium 247.8 mg, Sugar 8.4 g

Tips:

Choose ripe pasilla peppers: Look for peppers that are deep red or brown in color and have a smooth, shiny skin. Avoid peppers that are wrinkled or have blemishes.
Roast the peppers until they are blackened and blistered: This will help to bring out their smoky flavor. You can roast the peppers over an open flame, in a broiler, or in a hot oven.
Remove the stems and seeds from the peppers: Once the peppers are roasted, let them cool slightly and then remove the stems and seeds. This will make them easier to eat.
Use fresh corn: Fresh corn on the cob is best for this recipe, but you can also use frozen corn if you don't have any fresh corn on hand.
Cook the corn until it is tender: You can cook the corn in a pot of boiling water, in a steamer, or on the grill. Once the corn is cooked, let it cool slightly and then remove the kernels from the cob.
Use a good quality cotija cheese: Cotija cheese is a Mexican cheese that is similar to feta cheese. It has a salty, tangy flavor that pairs well with the roasted peppers and corn.
Serve the roasted pasilla peppers with corn and cotija cheese immediately: This dish is best served hot or warm.

Conclusion:

Roasted pasilla peppers with corn and cotija cheese is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. The smoky flavor of the roasted peppers pairs perfectly with the sweet corn and salty cotija cheese. This dish is also a good source of vitamins and minerals, making it a healthy and satisfying meal.