8 pasilla peppers
2 T light vegetable oil
1 onion, chopped
1 T cumin seeds
2 c fresh or frozen corn
1/4 t ground cayenne
1/2 t salt
1 cup grated cheddar cheese
1/2 cup almonds, chopped
more olive oil
Heat olive oil in a saute pan and saute onion until translucent. Add
cumin and saute for 2 minutes. Add corn and cayenne and salt. Stir
for 3 more minutes. Take off heat and add chees and almonds. Slice
the tops off the peppers, and scoop the mixture into the peppers.
Replace tops and brush the outside of the peppers with olive oil.
Bake at 350 degrees for about 15-20 minutes, until the peppers are cooked.
Prepared by: Stacey for the September 2004 meeting.