Name: Creamy Bell Pepper, Jalapeño, Onion & Corn Sauté with Warm Tortillas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; ¾ (227 g) block cream cheese; 2 ¼ cups frozen corn; 6 green bell peppers; 355 ml heavy whipping cream; 3 jalapeño peppers; 1 ½ cups plain Greek yogurt; 12 small flour tortillas; 3 medium yellow onions; black pepper; extra virgin olive oil; salt

Creamy Bell Pepper, Jalapeño, Onion & Corn Sauté with Warm TortillasCreamy Bell Pepper, Jalapeño, Onion & Corn Sauté with Warm Tortillas — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

¾ (227 g) block cream cheese

2 ¼ cups frozen corn

6 green bell peppers

355 ml heavy whipping cream

3 jalapeño peppers

1 ½ cups plain Greek yogurt

12 small flour tortillas

3 medium yellow onions

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and seed bell peppers. Cut into ½-inch thick strips and divide between two baking sheet pans.

Wash, dry, and halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Slice into thin strips and add to the baking sheets with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Drizzle the mixed peppers with oil and season with spices; toss to coat, then spread out in an even layer.

Place baking sheets in the oven and roast, tossing halfway, until peppers are soft and begin to brown, 18-20 minutes. Remove from oven.

Meanwhile, preheat a large pot over medium heat.

While the pot heats up, peel, halve, and thinly slice onions into half-moons.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until soft, 5-6 minutes.

Meanwhile, place corn in a colander and run under hot water (from the tap) to thaw; set aside to drain.

Cut cream cheese into small pieces.

Add cream cheese, yogurt, cream, and broth to the pot with the onion; cook, stirring frequently, until the sauce is smooth, 2-3 minutes.

When the peppers are done, add them to the pot along with the corn; continue to cook, stirring occasionally, until heated through, 4-5 minutes. Remove from heat.

Meanwhile, warm tortillas in a skillet, oven, or microwave (optional).

Divide creamy veggie sauté between bowls; serve with warm tortillas on the side for dipping. Enjoy!

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