big pepper

[Dan H.]

I just picked the biggest pasia, passilla.. (sp?) i've ever grew. It may or may not be a big deal Im just not sure, but the sucker is 13 inches long and almost 2 inches wide in the widest mid-section! Smokes the dried ones in the hispanic section of the grocery store

. Im not talking about the often mis-labled pablano either, but a true pasilla. I just wanted to do something special with it instead of drying it. What is an extra special dish you could recommend? Truth is I just dont know that much to use it for.. thanks.

 

[Mac]

Dan, You know the rules here.
No Bragging without photos to back it up.

 

[James N]

you could make a chile relleno with it...hmmm good stuff.

 

[Matt B.]

MAKE A HUGE ABT.

That's all I can think of, but you'd be the ABT king if you did.

 

[K Kruger]

I'm for the relleno - with a filling of chunked turkey with cream cheese, onion and toasted almond, a sauce of crema with ground almond, sprinkled with cotija.

 

[Scooter B]

Stuffed pasillio's are OUTSTANDING.

I tend to quickly blacken the outside (while whole), remove most of burnt stuff (do not rinse or you lose flavor) and then stuff with whatever your heart likes.

Traditional Chile Relleno is great but you can easily branch into non-traditional stuffings.