- 1 big pasilla Chile, seeded, capped, and rinsed in cold water or your favorite chili-sliced lengthwise
- Daiya cheese of choice (there are 3)
- cooked rice of choice (brown, white, wild, or quinoa) or 2 finely chopped mushrooms
- 1 beautiful ripe Hass avocado sliced lengthwise
- 1 handful of cherry tomatoes cut in half
- Sea Salt and pepper of choice to taste
- Spray a cookie sheet with olive oil and put the Chile cut side down on the sheet.
- Heat an oven to 350 degrees and bake for about 10-15 minutes. Watch carefully as each oven is different and each Chile is also. (You can also do this in the broiler).
- Remove the Chile and spread out edges. Sprinkle in some Daiya cheese (or cheese of choice) then about a tablespoon or more of the cooked rice and top with more cheese. (You can also put left over carne asada and top it with rice and more cheese.
- Put it back in the oven until cheese is melted. Put both pieces on a plate and top chile with beautiful slices of avocado and cherry tomatoes. Serve with a big salad. This is a light but satisfying meal that stays with you.
* You can also use a dollop of sour cream or creme cheese if you like. Best of all if your a college student you can make this in the toaster oven!
Source: Olinda Paul