Stuffed Pasilla Peppers with Red Pepper Sauce
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
6 pasilla peppers (or poblano), roasted and skins removed
½ cup goat cheese
½ cup monterey jack cheese, grated
¼ cup sharp white cheddar cheese, grated
¾ lb cooked shrimp, peeled, deveined and loosely chopped
3 small shallots, chopped (divided)
1 small red bell pepper, seeds removed and chopped
1 small green bell pepper, seeds removed and chopped
1 jalapeño pepper, seeds removed and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh basil, chopped
salt and pepper
1 tablespoon olive oil
4 cloves of garlic, finely minced
1 serrano chile, seeds removed and chopped
2 large red bell peppers, roasted, skins and seeds removed
¾ cup vegetable broth
1 tablespoon heavy cream
Preheat your oven to 375 degrees F. Take your already roasted and peeled pasilla peppers, and cut only one side (starting at the end opposite the stem) half way up to the stem with a pair of kitchen shears or sharp knife. Pat dry and set the peppers aside. In a large mixing bowl, combine the cheeses, shrimp, 1 of the 3 chopped shallots, the small chopped red bell pepper, the green bell pepper, jalapeño, cilantro and basil. Season with a dash of salt and pepper and mix until all of the ingredients are combined. Now take your roasted pasilla peppers and stuff them with the shrimp mixture. Be generous, but be careful not to tear the peppers. Once stuffed, seal the peppers shut with a toothpick. Lay your peppers on an aluminum foil lined baking sheet and bake at 375 degrees F for 12-15 minutes or until the cheese has melted.
While your peppers are baking, prepare your sauce. In a saute pan, over medium heat, heat the olive oil. Once hot, add the garlic, serrano, and your remaining two chopped shallots. Cook until the shallots are tender, about 3 minutes. Transfer to a blender and add the roasted bell peppers, vegetable broth, and a dash of salt and pepper. Blend until perfectly smooth and pureed. Transfer the sauce back to the saute pan to keep warm over medium-low heat. Stir in the heavy cream and season with more salt and pepper to your liking.
Remove the peppers from the oven and pull out the toothpicks. Serve with the red pepper sauce and enjoy!