Stuffed Pasilla Peppers

Simple roasted and stuffed pasilla peppers with soyrizo and cheese have the delights of a chile relleno, without the need of battering and frying. Deeeelightful.

Stuffed pasillas ready to eat

YUM. This stuffed pasilla pepper recipe is one of our go-tos that you can make over a fire or on a camp stove. Cheesy, salty, wonderpockets. It will make you feel like a bonafide chef.

"CHEESY, SALTY, WONDERPOCKETS"

I like to pair it with some rice and refried beans - who the fuck doesn't like those. Make them beforehand, they keep warm enough. Or just throw your little peppers on the fire while you make the rice & beans on your stove. Or say to hell with that nonsense and just pair it with tortillas and GO. TO. TOWN.

slicing your peppers, removing the insides and stuffing with cheese

P.S. - This uses only half a tube of the soyrizo (or chorizo, whatever you're using). You can double down on meals and use the other half of the tube for DIRTBAG BREAKFAST TACOS.

STUFFED PASILLA PEPPERS

SERVES 2, EACH WITH ONE PEPPER. 30 MINUTES COOKING.

INGREDIENTS

• 2 Pasilla Peppers

• ~1 cup of grated/shredded monterey jack cheese (asadero, mexican blend, etc.)

• Half a tube of soyrizo

• Drizzle of olive oil

• Salt/pepper to taste

OPTIONAL

• Cilantro for topping

• Salsa of choice (guac salsa, salsa huichol, etc.)

• Rice/beans

• Tortillas

OTHER NECESSITIES

• Aluminum foil

• Cast iron pan lid or a medium size fry pan with lid

• Optional* a sweet little fire

Directions

You can't fuck this up.

1. Optional * Make your rice, if using, and set aside to steam and fluff while you make the peppers. Beans can always be heated towards the end of the pepper cooking, they take two seconds.

2. Slice down the length of your peppers on one side. Then make a little slit near the stem to form a T. Open up gently and try to remove as much of the pepper innards/seeds. Don't kill yourself over it.

3. Stuff the pepper about halfway full with cheese along the whole length of the inside.

4. Fill the rest of the pepper up with soyrizo. Try not to overfill - you want the peppers to generally close back up so all your good stuffing doesn't ooze out.

5. Prep the other pepper in the same fashion.

6. Get your stove up and going with a cast iron over medium/high heat.

7. Place each pepper in a bit of aluminum foil, drizzle with a bit of olive oil and top with a pinch of salt and pepper.

8. Place the packeted peppers in the heated cast iron and place the lid on. You can also place them in hot coals or over a fire on a grate.

9. Cook the peppers for about 20 minutes total (10-15 minutes if over a fire), rotating to each side every 5 minutes or so. This will blister the skin of the peppers.

10. Remove the peppers from heat and serve up with your rice/beans or tortillas.

11. Top with salsa and cilantro (if using) and enjoy!

Leave comments or serving suggestions below for your fellow dirtbags.