Westlake Weekly Update 8.25.21
Featured Item: Pasilla Pepper aka Poblano Pepper
Ok, folks, let’s talk peppers. There are so many different types of chili peppers grown and available, and it’s hard to know the difference between one and another. It’s even hard to agree on what it’s called.
Take, for instance, the Pasilla pepper. When you do a google search for Pasilla, you will see a fresh dark large dark green chile and a long wrinkly dried chile. The dried chile is actually the Pasilla, and the fresh one is a Poblano. However, markets have gotten into the habit of labeling the fresh chiles Pasilla.
It’s just one thing that gets me a little hot under the collar, but the good news is that both are fantastic in Mexican dishes! Just be sure you are using the right pepper when reading a recipe. They are both mild peppers on the Scoville scale, but the fresh variety has a meatier earthy flavor and is better for stuffing.
In fact, fresh Pasilla (aka Poblano) is ideal for stuffing with a variety of ingredients. For example, they can be loaded with ground sausage or shredded chicken and topped with cheese. Or, if you want a meatless variety, try using chopped mushrooms, beans, and rice. Whichever version you choose…just pop in the oven for a few minutes at high heat, and voila!
The chiles are mild enough for everyone in your family. The truth is it’s sort of the perfect pepper to introduce to young children. Just be sure to test it yourself first. Some of these chiles can be grown on the hotter side. And the red ones are notably hotter than the green.
Nutritionally speaking, these peppers are a great fruit to incorporate into a healthy diet. They are low in calories, have loads of vitamin C, and are considered low carb ( especially if you sub out that tortilla for a pepper).
The best news is that they are readily available year-round and found in most markets! And if they’re not, ask your produce person why? You definitely don’t want to be missing out on these beauties! Just make sure you use the right name!