I have a theory about Cinco de Mayo: It’s a holiday that was created purely to celebrate and satiate our cravings for Mexican food. What the?? What about winning wars and Mexican independence and all that history stuff? Well, contrary to what many believe, Cinco de Mayo isn’t actually celebrated in Mexico and was created in California. And what do Californians love? They love to eat good Mexican food.
My default stand-by order at any Mexican restaurant is whatever dish they serve with peppers. Chile peppers, Pasilla peppers, Hatch peppers, Anaheim. As long as they deliver the heat I crave.
In celebration of Cinco de Mayo, I’m excited to share one of my favorite pepper recipes and go-to entertaining dishes, Stuffed Pasilla Peppers. It’s easy to prep and always a crowd fav. And if you’re looking for a few dishes to add to your Cinco de Mayo fiesta, check out the muy bueno menu of recipes from some estupendo food bloggers below and olé, you have a party on your hands. Piñata not included.
Stuffed Pasilla Peppers
Ingredients
- 6 pasilla peppers
- 4 cups or 16 oz. grated cheese I use a combo of monterey, cheddar, jack and feta or cotija (Mexican cheese)
- 4 oz. can chopped black olives drained
- 1/2 cup roasted red pepper drained and chopped
- 5-6 green onions white and green parts chopped
- juice of 1/2 to 1 lemon to taste
- 1/4 cup olive oil
- 1 T red vinegar
- 1 tsp sugar
Instructions
- Preheat oven to 375 degrees.
- With a sharp knife, cut a T shape in pepper: short top of T cut at top rim of pepper and the long body of the T in flattest part of face of pepper from top to bottom, leaving enough room to remove seeds and make room for cheese stuffing. Rinse inside of peppers and set aside.
- Combine cheese and next 4 ingredients. Stuff peppers with cheese mixture. In a separate bowl, mix olive oil, vinegar and sugar and set aside. Place peppers on cookie sheet lined with foil. Bake at 375 degrees for 45 minutes or until peppers are blistered and cheese is melted.
- Serve each pepper with a tablespoon or two of the oil and vinegar mixture or prepared Italian dressing as desired.
Green Chile Posole from Foodjimoto
Acorn Squash Quesadilla & Tomatillo Salsa from Smitten Kitchen
Zanahorias en Escabeche or Mexican Spicy Pickled Carrots from Spicie Foodie
Tres Leches Cupcakes from Sophistimom
all photos credited to accompanying blogs above
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sophistimom says
Those pasillo peppers are gorgeous. So nicely shot. And thank you for the link to my tres leches cupcakes. That is still my favorite photograph I have ever taken. And I love your type on top of the photos—two very cool fonts, and very tastefully designed. Love it.
heidi says
Thank you for the nice compliment! I’m glad you like the fonts, so many to choose from (just like recipes.) And your recipe and photography is an oh so welcome addition to foodiecrush. Thank you.
Hassan says
Iam egyptian i lrarn many good recipes from you
Thank you
Marilynn Welsh says
Please research Puebla, México where the holiday originated before making a blanket statement that everyone might believe.
On a true note, your recipe looks great.
Ashley @ Foodie Crush says
Thanks so much for all of that <3 I appreciate you reading!
Yvette says
YUM Heidi! Loving those stuffed pasilla peppers. Mmmmmm! So happy you found our blog and am thrilled to have found you! I LOVE the photo of you and your daughter in the kitchen – adorable!
heidi says
Thanks Yvette, I kinda like my little smudge too. Can’t wait to get your book, love that it’s a family affair. It all starts in the kitchen, right?
Katie says
I would eat these like a kid craving the candy from a pinata. Wow!
Jane says
I always love stuffing peppers, tomatoes, and mushrooms. These Pasilla Peppers may become one of my favorite stuffed pepper regulars.
heidi says
That’s what is great about these, you can add whatever you want. Your idea sounds tasty.
Monica Hernandez says
These peppers in the picture are not pasilla peppers, these are Poblano peppers.
Chiles Pasilla are a dry and smoked and their color is black, there are so many dry chiles, Guajillo, Cascabel, etc.. and the fresh chiles: Poblanos -in the picture-, jalapenos, habaneros, etc.
heidi says
Wow, you really know your peppers. Thanks for the clarification!
Carrie says
Gorgeous! I love that combo of cheese, black olives, and red peppers – sounds lovely.
Nettie Moore says
Love anything Mexicano- this is wonderful!!
Liz @ The Lemon Bowl says
I love seeing this old recipe of yours!! Your photos were gorgeous even back then!
Beatriz cuevas says
“Olè” is a Spanish saying from Spain, not Mexican. I think you meant “Oralé”! Recipe sounds delicious.
heidi says
Ah! Here I’ve been saying it incorrectly all these year!
Mittal goswami says
lovely article,
Teresa Herrera says
They look amazing. Do you have to past and peel before stuffing.