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Side Dish
American
6 peppers
1 hour
40-45 minutes
Banana Wax or Yellow Wax Peppers are mild to medium in heat. Occasionally, there will be a hot one, which makes this rich filling appropriate to quell any surprises.
6 whole Banana Wax Peppers, preferably straight, not curled
As needed peanut oil
1 pound Baby Dutch Yellow® Potatoes
2 tablespoons unsalted butter, divided
1/4 cup heavy cream, scalded
1/8 cup Parmesan or alternative hard cheese, grated
2 ears corn, kernels removed
1/2 cup alternative dairy cheese, Mozarella or Monterey Jack flavor, shredded
Rub Peppers with peanut oil and place under broiler until skin begins to blacken slightly. Rotate to cook evenly on all sides.
Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed.
Keep in bag for approximately 15 minutes. Remove skin by peeling; stem can remain on.
Slice open pepper on its side and remove seeds and membranes.
Boil potatoes in salted water. Cook on simmer until tender.
Remove and hand mash with 1 1/2 tablespoons butter, cream, salt and pepper and grated Parmesan cheese.
In a sauté pan, add 1/2 tablespoon butter and sauté corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture.
Fill peppers with potato and corn mixture, being careful not to break the flesh of the chile.
Place on a sheet tray, top with shredded cheese and melt under broiler.
Serve immediately
