Stuffed Pasilla Peppers Recipe

Name: Stuffed Pasilla Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 whole Medium Onion, Diced; 2 cloves Garlic, Minced; 1- 1/2 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; 1/4 cups Chopped Fresh Cilantro; 1- 1/2 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

Servings: persons

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
1/2 whole Medium Onion, Diced
2 cloves Garlic, Minced
1- 1/2 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
1/4 cups Chopped Fresh Cilantro
1- 1/2 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

1
Preheat the broiler.
2
Wash the peppers and put them (intact) on a baking sheet & pop them under the broiler.
3
Broil for about 10 minutes, turning once or twice to ensure even charring.
4
You want them blistered and blackened just a little bit, but not completely deflated and turned to mush.
5
(Leave the broiler on after taking out the peppers.
6
Youll need it later.)
7
In a saute pan, heat the oil over medium-high heat.
8
Add the onion, garlic, and corn.
9
Season with salt & pepper, and allow to brown up just a little.
10
Then add the black beans, tomatoes and cumin.
11
When everything is warmed through, turn off the heat and add the fresh cilantro.
12
By this time your peppers should have cooled enough to handle.
13
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.
14
You should have a kind of floppy pepper cup.
15
Fill the cup with the corn mixture really load it in there.
16
Top each pepper with about 3/4 cup cheese.
17
Pop it under the broiler, keeping the door cracked open just a bit so you can keep a close eye on it.
18
Dont let the cheese burn!
19
You just want it to melt and get golden brown.
20
Heat the enchilada sauce in a pan or in the microwave.
21
When the peppers are finished, plate them up and spoon about 1/2 cup of the warmed enchilada sauce over each one.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, 1/2 whole Medium Onion, Diced, 2 cloves Garlic, Minced, and more.

Yes, Stuffed Pasilla Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pasilla Peppers

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