Talk about an easy, flavorful side dish! Learn how to cook shishito peppers on the stovetop, sautéed together with coconut milk and cheese.
This dish came to mind as a spin-off of a classic Mexican side called “Rajas Pablanas”. I had it once while visiting friends in San Diego and I was immediately smitten. While raiding my fridge for dinner-inspo, I discovered TWO packages of Shishito peppers and a lightbulb went off in my mind. Could I swap the peppers and come up with a new, mind-blowing recipe? Welp friends, that’s exactly what I did and it turned out BOMB!
Looking to add more veggies to add to your plate? Make sure to check out these Sweet ‘n Salty Glazed Carrots, my Gouda-Crusted Air Fryer Eggplant Fries, or these Roasted Brussels Sprouts with Brown Sugar.
HOW TO COOK SHISHITO PEPPERS:
Traditionally, I’ve always cooked the peppers on the grill outside (hello summer happiness). A couple years ago I roasted them on a sheet-pan and they turned out super tasty with that method as well. They’re probably one of my favorite snacks. FYI: it’s also like playing Russian roulette, as one out of every 10 or 15 will be super spicy.
The great thing about this recipe is the fact that the coconut milk and cheese tone down any crazy-spiciness. This is pretty mellow, and I personally found that it tastes similar to creamed spinach (but with an extra little kick). Now don’t get me wrong, I LOVE spinach… but these might be on heavy rotation because they turned out so incredibly yummy.
ARE YOU A SPINACH FAN? CHECK THESE OUT:
- 2 tbsp. Olive Oil
- 12 oz. Shishito Peppers, stemmed and sliced
- ¼ Small Red Onion, minced
- 3 Garlic Cloves, minced
- 1 cup Coconut Milk
- 6 oz Shredded Monterey Jack Cheese
- Salt + Pepper, to taste
- Heat olive oil in a large skillet over medium heat. Add shishito peppers, red onion, garlic and saute until softened. Roughly 5 - 6 minutes.
- Pour in the coconut milk and bring to a simmer. Continue to cook for another 5 minutes, stirring continuously until the sauce thickens.
- Turn off the heat and sprinkle in the grated Monterey Jack cheese. Season with salt and pepper to taste. Enjoy immediately.
NOTES ON THIS RECIPE:
- Shallots would taste phenomenal here instead of the red onion. However, I only had red onion on hand so that’s what I used. Typical me… trying to utilize everything I have on hand. 😉 Have some bacon? YUM! Add it!
- Traditional Rajas Pablanas uses cream cheese and Mexican crema. Since shishito peppers are an Asian delicacy, I thought I’d use coconut milk instead. I’m sure this would taste great with the cream cheese and crema though. If you try that, let me know how it turns out in the comments section!
- I recommend serving this as a side with steak (learn how to perfectly cook yours here), on top of Tacos, or as a base for Pizza instead of marinara (or heck, use both! Here’s an easy pizza sauce).
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