Stuffed Pasilla Peppers

February 6, 2024
Stuffed Pasilla Peppers



  • Preheat the oven to 350 degrees. Wash the chiles.
  • Place on a single layer under a hot broiler for 3 minutes on each side to blacken the skin.
  • Remove to a paper bag, close the bag, and allow the peppers to “sweat”, which will loose their skins while they cool.
  • When cool, remove from the bag and peel away the blackened skin with your fingers.
  • Remove the stem ends with a sharp knife and reserve.
  • Without cutting the chiles open, use the sharp knife to remove the ribs (veins) and as many of the seeds as possible from inside the chile.
  • Rinse under running water and pat the chiles dry with a paper towel. Set aside. Wash your hands carefully with some milk to neutralize any volatile oils you will have picked up from the chiles.
  • In a stainless-steel bowl, combine the goat cheese, dried currants, pine nuts, cumin, cilantro, and ½ teaspoon each of the salt and pepper. Stir to blend thoroughly.
  • Divide the filling evenly among the chiles.
  • Reseal the end of each chile with the reserved stem end.
  • Place the chiles in an oven-proof baking dish.
  • Drizzle with 2 tablespoons olive oil. Season the outside of the chiles with salt and pepper, then bake 20 minutes. The chiles can be served immediately after baking, or served at room temperature.

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