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Stuffed Pasilla Peppers

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Level: Easy

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Description

Filled with veggies, topped with cheese and a bit of enchilada sauce — a quick, delicious dish that can easily stand on its own as an entree.

Ingredients

  • 2 whole Pasilla Peppers (the Store Didn't Have Poblanos, But They Would Work Just Fine If You Can Find Them)
  • 2 Tablespoons Canola Oil
  • ½ whole Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • 1-½ cup Frozen Corn Kernels, Defrosted
  • 1 can Black Beans, Rinsed, Drained.
  • 1 can Fire Roasted Diced Tomatoes, Drained Well
  • 1 teaspoon Cumin
  • 2 whole Chipotle Peppers In Adobo (from A Can), Minced
  • ¼ cups Chopped Fresh Cilantro
  • 1-½ cup Shredded Cheese (I Used Bagged Mexican Mix, But You Can Use Jack Or Cheddar Or Whatever Floats Your Boat)
  • 1 cup Enchilada Sauce (I Used Canned)
  • Salt and Pepper

Preparation

Preheat the broiler. Wash the peppers and put them (intact) on a baking sheet & pop them under the broiler.

Broil for about 10 minutes, turning once or twice to ensure even charring. You want them blistered and blackened just a little bit, but not completely deflated and turned to mush. (Leave the broiler on after taking out the peppers. You’ll need it later.)

In a saute pan, heat the oil over medium-high heat. Add the onion, garlic, and corn. Season with salt & pepper, and allow to brown up just a little.

Then add the black beans, tomatoes and cumin. When everything is warmed through, turn off the heat and add the fresh cilantro.

By this time your peppers should have cooled enough to handle. Make a slit from stem to tip (not cutting all the way in half, just slicing the pepper open), and remove the stem and seeds. You should have a kind of floppy pepper “cup”.

Fill the cup with the corn mixture – really load it in there. Top each pepper with about 3/4 cup cheese. Pop it under the broiler, keeping the door cracked open just a bit so you can keep a close eye on it. Don’t let the cheese burn! You just want it to melt and get golden brown.

Heat the enchilada sauce in a pan or in the microwave. When the peppers are finished, plate them up and spoon about 1/2 cup of the warmed enchilada sauce over each one.

3 Comments

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Avatar of curlsmcghee

curlsmcghee on 11.11.2009

I made these the other night for dinner and it was fantastic! However, I do agree with Jackie up there, I would have stuffed another pepper with all the leftovers. Also, I have this condition where I can’t taste anything unless its drenched in hot sauce, so I added tons of the good stuff to the corn mix. But, gotta say, these peppers are delicious, so easy, but so impressive!

Avatar of 3alarmwife

3alarmwife on 9.12.2009

Fixed your recipe last night. HUGE HIT!!! My daughter can’t wait to take the recipe back to school and make it for her roommates.

Avatar of Jackie

Jackie on 8.29.2009

This recipe was DELICIOUS! The mix of spices was perfect, and the smokiness of the chipotles in adobo was such an amazing addition. We will definitely have this on a regular basis!
Instead of the cheddar or jack cheese on the top, we used a couple slices of a habanero/jalapeno cheese by Sargento. That added a little more heat, which we really like.
My only suggestion is to use more that two peppers. Even with really packing on the filling, we had a lot left over. It was enough that my husband used it as burrito filling, and I had it over rice the next day. (Not that we minded, because it was THAT GOOD!!)

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