pasilla peppers

10 Great Corn Recipes plus Grilled Corn and Pasilla Pepper Salad

Corn. It’s the new black.

It’s on every corner (ehem, gas station farmer’s market) it comes with color blocking in its DNA (alternating white and yellow kernals) and it looks good on just about everyone.

It used to be that one had to wait anxiously for harvest season to roll around before noshing on the sweetest corn in town. Now that new corn genes have been developed, its a rare day in the sun when cooks have to make do with sub par kernals of sunshine. Have you had enough with the trite phrases already?

In preparing to make this recipe, I did the usual routine of filling my pasta stock pot with water and dumped my farmer’s market cobs into the pool, husks and all, with the intention of soaking them for 30 minutes to add a little extra moisture for roasting.

Five hours later I realized I had become completely distracted—I’m not going to admit or lay blame to anything that may or may not have been being surfed on the internet— and quickly pulled my soggy cobs to safety.continue to the recipe… about 10 Great Corn Recipes plus Grilled Corn and Pasilla Pepper Salad

Chicken Sliders with Pasilla Peppers and Chipotle Ketchup

I’m like my mom this way. I love a good burger.

On our summer trips to visit my Grandma in San Francisco, my dad would make a huge bed in the back of the Suburban and my sister and I would travel the 600 miles there and 600 miles back sprawled out in the lap of luxury on a 6 inch styrofoam bed, surrounded by magic markers, books and games.

Our road trips were pre-seatbelts, pre-DVD, pre-books on tape and even pre-VHS or Sony Walkman. Raise your hand if you’re wondering what those are. Oh my, oh my, oh my..continue to the recipe… about Chicken Sliders with Pasilla Peppers and Chipotle Ketchup

Roasted Butternut Squash and Turkey Chili

Seasonal is the new black.

Everywhere you look and everything you hear is all about eating and cooking farm to table, with what’s fresh and in season. Add to this foodie phenom a plethora of fall squash—not just your everyday butternut or spaghetti—and I’m seeing some serious foodie cravings.

It seems that there’s a bigger demand for recipes that include non-run-of-the-mill varietals and cooks who are ready to experiment with easy recipes, like these two that I found in my tweet feed within minutes of one another for Kabocha squash: Pistachio-Dusted Kabocha Squash from Turntable Kitchen and La Fuji Mama’s Simmered Kabocha Squash in Miso.

I’m squashing my squash craving (doh!) with this recipe I whipped up thanks to some gourds and pasilla peppers pulled from the garden before the first frost. It makes for a super easy party with friends.

These are the steps: Make it, heat it and serve it.

No last minute fuss, throw out a few bowls, some sliced baguette for dipping and you have time to sip a glass and visit with guests—the antithesis of my normal party-prep frenzy. I’m thinking the recipes was a success, given that I had 3 people asking for it.

continue to the recipe… about Roasted Butternut Squash and Turkey Chili

Stuffed Pasilla Peppers Recipe for Cinco De Mayo

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.

2.67 from 3 votes

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