Stuffed Pasilla Peppers (or Poblano Peppers)
Serves: 4
  • 2 large Pasilla or Poblano peppers, or 3-4 smaller ones
  • 1 tablespoon olive oil
  • ⅓ cup green onions, white and pale green parts, chopped
  • 1 teaspoon dried oregano
  • 1 cup grated sharp white cheddar cheese
  • ¼ cup cotija cheese, crumbled
  • ¼ cup grated pepper jack (optional, for a kick)
  • ½ cup pre cooked shrimp, loosely chopped
  • Cilantro, chopped for garnish
  • Salsa for garnish
  1. Hold peppers over open flame on stove or grill until the skin blisters. Remove from heat and let cool. Peel skin off all peppers and discard. Carefully cut off tops of peppers, then slice them in half, cutting out and discarding seeds and veins inside. Lay peppers in an 8x8 baking dish.
  2. Preheat oven to 350 degrees. In a non stick sauté pan, heat olive oil to medium high heat. Cook green onions and oregano until soft, about 3-4 minutes, stirring so as not to burn the green onions. Turn off heat and add cheese and shrimp. Toss around with onions until mixed, but not entirely melted. Scoop cheese mixture evenly into prepared peppers in baking dish. Bake in oven 15 minutes until cheese is melted well. Serve immedately, topping with cilantro and a dollop of salsa.
Recipe by Anna Vocino at