This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yields 6-8 Servings
Preheat oven to 300° F and put a pot (or kettle…which would have saved me here) of water on to boil. Put eggs and salt in a medium bowl and whisk until blended. Gradually add the chile mixture to the egg mixture, whisking constantly. Add chopped reserved chile. Pour mixture into a 1-qt. dish or into ramekins or custard cups.
Pout the dish or ramekins in a baking pan and pour the boiling water into the pan to within ~1″ of the top of the dish/ramekins. Bake until the mixture is not quite set- it should jiggle a bit in the middle-about 30 to 40 minutes. Serve warm, at room temperature or cold.