Talley Farms Fresh Harvest



6-8 fresh pasilla (poblano) peppers (these are the dark green triangular looking peppers)

2 Tbsp butter

3 cups fresh or frozen, thawed, corn kernels

3 green onions, sliced, including green tops

2 tsp dried oregano

1 cup Mexican crema or sour cream

¼ cup crumbled Mexican cotija or grated Parmesan

Salta & pepper

½ 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. Sauté 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.

Arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

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