Name: Elote Stuffed Peppers
Ingredients: 3—4 Hungarian wax peppers; 2 ounces cream cheese; 1 cup quesadilla cheese, shredded; ½ teaspoon ancho chili powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 ear corn; ¼ cup red onion, diced; ¼ tomatoes, diced; ¼ cup sour cream; 1 teaspoon lime juice; ancho chili powder

Elote Stuffed Peppers

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Servings 4 Serving(s)

Ingredients

3—4 Hungarian wax peppers
2 ounces cream cheese
1 cup quesadilla cheese, shredded
½ teaspoon ancho chili powder
½ teaspoon kosher salt
½ teaspoon black pepper
1 ear corn
¼ cup red onion, diced
¼ tomatoes, diced

For Garnish

¼ cup sour cream
1 teaspoon lime juice
ancho chili powder

Instructions

Preheat oven to 400°F.
Slice peppers lengthwise and remove seeds.
Set aside.
In a mixing bowl, add cheeses and spices. Mix well to combine.
Cut the corn off the cob and add the corn, onions, and tomatoes to cheese mixture.
Place peppers on a baking sheet. Fill each pepper with corn mixture. Bake for 15 minutes. Switch oven to broil and continue to cook for an additional 2 minutes.
In a small bowl, mix sour cream and lime juice. Drizzle over baked peppers and top with a pinch of ancho chili powder.