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.
1/2 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 pint cottage cheese (2 cups)
8 oz. Monterey Jack cheese, grated
1/2 stick butter, melted
4 poblano chiles (Anaheim can be substituted)
2-4 jalapenos, seeded and finely chopped (optional)
Preheat the oven to 350F.
Beat the eggs until well blended. Combine the flour, salt, and baking powder and add to the beaten eggs. Add the cheeses, butter and chiles and mix well.
Pour the mixture into buttered 9″x12″ Pyrex baking dish and bake 40 minutes, or until the center is set and the top is lightly browned. Cut into squares and serve with your favorite salsa and sliced avocados.
Serves 8 for a main course.