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.