Stuffed Pasilla Peppers

Ingredients
12 fresh pasilla peppers
1/2 yellow onion, finely diced
1/2 tsp fresh oregano leaves
1 4-cup package of shredded Mexican cheese blend
Salt to taste

Nutritional Info
Servings 12
Fat
Carbohydrates
Calories
Protein

Instructions
Combine onion, oregano, cheese, and salt in a mixing bowl and set aside.

Prepare pasilla peppers for grilling:
Fire up your grill to medium-high. Grill peppers until they are charred and blistered and blackened on all sides, about 5 minutes per side with the grill lid shut but do peek every once in awhile to make sure they aren't burning. Once charred, remove them from the grill and place into a large paper grocery bag. Roll the bag shut and let the peppers steam in the bag for about 10-15 minutes.

Once the peppers are cool enough to handle, remove the skin. The skin should litterally "wipe" righ off with a paper towel. Once this step is complete, make one slit down the side lengthwise, and carefully scrap out the seeds.

Using your fingers, stuff each pepper full with the cheese mixture, close them up, and put them slit-side down in a lightly oiled baking dish.

Bake in a 350 degree oven for 15-20 minutes, until cheese is melted.

Comments
I got this recipe from Citymama.typepad.com - thanks so much for sharing your faves.

Rating
Rating Scale 1 (worst) - 5 (best)
I love any type of stuffed pepper. This recipe gets a 4 because even though you have to grill your peppers, it's really not that difficult of a recipe.

Chicken Potpie

Ingredients
2 pie crusts
2 chicken breasts
1 can Cream of Chicken Soup
1 bag (small) or 1/3 bag (large) of frozen mixed vegetables

Nutritional Info
Servings 8
Fat
Carbohydrates
Calories
Protein

Instructions
Cook chicken and then dice into bite sized pieces. Mix chicken, soup, and vegetables. Fill bottom of pie crust with filling and cover with remaining crust. Don't forget to crimp your edges and vent your top crust or else you'll end up with a big ole mess. Bake at 350 degrees for about 35-45 minutes depending on your oven. Everything inside is precooked, so you're basically looking for a golden brown crust.

Comments
I love to make this recipe. I typically grill my chicken instead of just boiling or pan frying it. The grilling of the meat adds a whole new level of flavor to the dish. If you notice for the vegetables, I said 1 bag or 1/3 of a bag, I always buy the larger family sized bags of frozen foods. So, I only use about a third of the large bag per pie. Feel free to make your own crusts, but since I've been more about quick and easy lately, I use the two crust box of Pillsbury Pie Crusts (rolled not folded). Play with the recipe all you want. I've tried cream of mushroom soup, different kinds of veggies, etc. You can't really mess this one up so have fun.

Rating
Rating Scale 1 (worst) - 5 (best)
This would be a 5 from us. Jason love potpies and this allows me an outlet for my creative needs instead of just buying those small individually box potpies.