Blistered Shishito Peppers, Cotija Cheese, Lime, Crema Recipe

Name: Tropical Beach Cafes Blistered Shishito Peppers, Cotija Cheese, Lime, Crema Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 pieces shishito peppers; 2 tbs extra-virgin olive oil; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 cups cotija cheese, crumbled; 1 pieces fresh lime; 0.5 cups sour cream; 0 to taste Mexican crema or thin crème fraîche (optional substitute); 1 tsp lime zest; 1 tbsp fresh lime juice; 0.25 tsp minced garlic (optional); 0.25 tsp salt; 0.125 tsp black pepper; 0.25 tsp smoked paprika or chile powder; 1 tbsp chopped cilantro

Inspired by Tropical Beach Cafe

Time25m

Serves2

Make Blistered Shishito Peppers, Cotija Cheese, Lime, Crema Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Peppers & Toppings

12 pieces shishito peppers

2 tbs extra-virgin olive oil

1 tsp kosher salt

1 tsp freshly ground black pepper

1/2 cups cotija cheese, crumbled

1 pieces fresh lime

Lime Crema

1/2 cups Sour cream

0 to taste Mexican crema or thin crème fraîche (optional substitute)

1 tsp lime zest

1 tbsp Fresh lime juice

1/4 tsp minced garlic (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish (optional)

1/4 tsp smoked paprika or chile powder

1 tbsp chopped cilantro

Method

Lime Crema

Make the crema

In a small bowl whisk together 1/2 cup sour cream, 1 tsp lime zest and 1 tbsp fresh lime juice until smooth. Add 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp minced garlic if using. Taste and adjust: add a splash more lime juice or a pinch more salt for brightness. Cover and chill while you prepare the peppers so flavors meld.

Peppers & Toppings

Prepare peppers

Rinse and thoroughly dry 12 shishito peppers. Trim any long stems if desired, leaving most stems intact for handling.

Blister the peppers

Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 2–3 minutes. Add 2 tablespoons olive oil and swirl to coat. Add peppers in an even layer — they should sizzle immediately. Let peppers sit undisturbed for 1–2 minutes so the skins blister, then toss or shake the pan so other sides contact the skillet. Continue blistering for a total of 6–8 minutes, stirring every 1–2 minutes, until most peppers are evenly charred/blistered and tender but still bright green. If pan begins to smoke excessively, reduce heat to medium-high.

Season peppers

Immediately remove peppers to a serving bowl or platter. Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss gently to distribute. While still hot, squeeze the juice of 1 lime over the peppers to deglaze and add brightness.

Finish and serve

Drizzle or dot the chilled lime crema over the blistered peppers, or serve the crema alongside for dipping. Scatter 1/2 cup crumbled cotija cheese evenly over the peppers. Optionally dust with 1/4 tsp smoked paprika or chile powder and sprinkle 1 tbsp chopped cilantro. Serve immediately while peppers are warm so contrast with cool crema and salty cotija is at its best.