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.
20 corn tortillas, soft taco size
1/2 cup sour cream
1/4 cup milk
Salt and pepper
1/2 lb queso fresco, sliced thin
1 poblano pepper, roasted, peeled, sliced
1 zucchini, sliced into rounds
2 cloves garlic
6 leaves epazote, minced
Parsley and chives, 1 Tbsp each, minced
Preheat oven to 375f.
In a skillet, saute your garlic, epazote, parsley and chives in 2 tablespoons olive oil and lay the zucchini in the pan in a single layer. Press them down with a spatula, cover, and sear over high heat 2 minutes. Flip and get the other side. Remove to plate to cool.
Grease a 9 x 4 inch loaf pan or baking pan. Tear your tortillas into triangles. On the bottom, layer 12-14 pieces of tortilla in a complete layer – scatter poblano pepper over. Layer more tortilla pieces, then the queso fresco in a single layer. More tortilla pieces, then the zucchini. Use up your tortillas for the top layer.
Whisk or blend eggs, sour cream, salt, milk, and pepper in a bowl and carefully, slowly pour over the casserole, letting the mix trickle through the layers. Let sit 20 minutes to absorb a tad bit.
Bake for 30-40 minutes, until center has puffed. Cool.