Best 2 Roasted Pasilla Peppers With Corn And Cotija Recipes

Prepare to be tantalized by the smoky, earthy flavors of roasted pasilla peppers combined with the sweet crunch of corn and the tangy zest of cotija cheese. This vibrant dish is a symphony of textures and flavors that will transport your taste buds to a Mexican fiesta. Whether you're looking for a hearty side dish or a delectable vegetarian main course, this recipe for roasted pasilla peppers with corn and cotija cheese is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

KALE SLAW WITH LIME AND COTIJA

Kale Slaw with Lime and Cotija image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

10 ounces dinosaur kale, center ribs removed, coarsely chopped
Juice of 2 limes
2 tablespoons extra-virgin olive oil
2 ounces cotija cheese, finely grated
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Put the kale in a large bowl, add the lime juice and toss well (massage if you like). Add the oil, cheese and salt and pepper and mix well. Let sit at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 143 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 259 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams

HERDEZ® ROASTED PASILLA PEPPER CHILI

HERDEZ® Roasted Pasilla Pepper Chili image

With HERDEZ® Mexican Cooking Sauces, there is no need to add any further seasoning to this delicious chili. A great 'fix-it-and-forget-it' recipe that will please the whole family!

Provided by Allrecipes Member

Time 8h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 (12 ounce) jar HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce
2 (15.25 ounce) cans kidney beans (drained and rinsed)
1 (14.5 ounce) can diced tomatoes, undrained
1 cup frozen corn
1 medium red bell pepper, diced
½ medium sweet onion, diced
1 clove garlic, minced
1 tablespoon Shredded Cheddar cheese
1 tablespoon Sour cream
1 tablespoon Chopped fresh cilantro

Steps:

Cook ground beef in a skillet over medium-high heat; drain. Put beef in slow cooker with remaining ingredients. Stir. Cook covered on low 8 to 10 hours.
Garnish with cheese, sour cream, and/or cilantro.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 35 g, Cholesterol 48.4 mg, Fat 11.6 g, Fiber 11.5 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 893.8 mg, Sugar 3.8 g

Tips:

Choose the right peppers: Pasilla peppers are the best choice for this recipe, as they have a mild heat and a smoky flavor. If you can't find pasilla peppers, you can substitute ancho peppers or guajillo peppers.
Roast the peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until they are blackened and blistered.
Don't overcrowd the pan: When cooking the corn and peppers, don't overcrowd the pan. This will prevent them from cooking evenly.
Use fresh cotija cheese: Fresh cotija cheese is the best choice for this recipe, as it has a crumbly texture and a salty flavor. If you can't find fresh cotija cheese, you can substitute feta cheese or queso fresco.
Serve immediately: This dish is best served immediately, while the corn and peppers are still hot and the cheese is melted.

Conclusion:

This recipe for Roasted Pasilla Peppers with Corn and Cotija 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 the salty cotija cheese. This dish is sure to be a hit with everyone who tries it.