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 bag corn tortilla chips (the thicker the better)
1 can red chile or enchilada sauce
1 poblano pepper, diced
1 half yellow onion, diced
1 half jalapeno, diced
1 zucchini or other small, tender squash, diced
1 can black beans
1 teaspoon cumin
quesadilla or pepperjack cheese
avocado, cilantro, sour cream and queso fresco for garnishing
butter for sautéing
Saute onion, jalapeno, poblano and squash on medium heat with butter until tender. Pour enchilada sauce in skillet with veggies and heat to a simmer. Pour tortilla chips in a baking dish, cover in sauce and veggies, add beans and cumin and mix to coat all chips (don’t over mix or let chips sit or they’ll become too soggy).
Cover chips with a generous amount of quesadilla cheese. Set broiler on high and bake until cheese is bubbly and beginning to brown.
Meanwhile, fry eggs. Top chip dish with fried eggs, avocado cubes, cilantro and queso fresco and serve with sour cream.