4 fresh Pasilla Peppers

1 Tablespoons Butter

1.5 cups fresh or frozen, thawed, Corn kernels

3 whole Green Onions, sliced

1/2 C White Onion

2 Tablespoons Sugar

1 tablespoon chopped Fresh 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

✓Roast peppers & deseed.

✓While peppers roast put butter, corn, onions, oregano, & sugar in skillet, saute for about 5 min. Cool.

✓Once cool combine corn mixture with the last of the ingredients. Stuff the peppers.

✓Bake @ 350 for 15 min, covered.

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