Pasilla Burger

 

We love chili rellenos, but my few attempts to make them resulted in too much effort for too little reward, so we usually get them during the few eating out forays that we adventure out on.  BUT – pasilla peppers were on sale last week – big, gorgeous, shiny green ones.

I thought I would give it another go.  Did I do it?  Nooooooo !

Instead I used one of them to make a Deluxe Chili Cheese Burger – Italian/Mexican style.

I sautéed up a super great red pepper, the pasilla, some sweet onions, and crimini mushrooms to top off our bacon/Provolone cheeseburgers for lunch yesterday.  A couple of slices of fresh tomato = hog heaven.  Served on a toasted sourdough roll – so delicious.

BONUS:  There is enough of the veggie mélange remaining to make a round of pizza for supper tonight.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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3 Responses to Pasilla Burger

  1. taphian says:

    Your food looks very nice- as usual. Unfortunately, my dictionary doesn’t translate pasilla and crimini, so I don’t know what that is. Virtual hugs, Mitza

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    • judilyn says:

      A pasilla pepper is dark green, long and thin. They are sometimes called Hatch chilis if they came from the area around Hatch, New Mexico. If you have ever had a chili relleno, that is usually the kind of chili that they use. It has some bite to it, but not very much. I don’t care for hot peppers, but this kind is quite interesting.

      Crimini is a type of mushroom. It is more compact, dense, and flavorful than a regulation button mushroom, although they look quite similar. Button mushrooms are usually fairly light, even white, in color, whereas crimini tend to be darker in color. I guess that is why their flavor is a bit stronger.

      The crimini mushrooms are available in the grocery store, but are fairly expensive. I belong to an organic food service wherein once a month I can get fresh produce (and a lot of other organic products) at a reasonable price delivered to a drop about 15 miles from our house. I get four pounds of the mushrooms and keep them at the back of my refrigerator where it is the coldest. They dry out a little bit, which is not a problem, but they stay good for three to four weeks. They are so much more flavorful that it is worth the effort to acquire them.

      When we first get them, there are a lot of omelettes, mushroom soup, and other mushroom-intensive dishes on our menu!

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      • taphian says:

        Thanks for your explanantions, Judie. You get a lot of things from New Mexico. They probably have different peppers than we have here, even though you can get the most extraordinary things here. I think, I know what crimini is, as you described it. They are only a bit more expensive than the white ones here. I use them a lot for Chinese food etc. We had a soup out of parsnip, carrots and potatoes today with some sausages. A hot soup for the cold weather here is the best right now. Have a nice weekend, regards Mitza

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