Ingredients
SERVINGS: 4 Serving(s)
- 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
Preparation
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.
