Tuesday, January 10, 2012

Pasilla Chile

This is a light quick meal that tastes wonderful and keeps you satisfied. You can change it up any way you want. Create your own favorite. For you non Vegan types top it with bacon.


  • 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

  1. Spray a cookie sheet with olive oil and put the Chile cut side down on the sheet.
  2.  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).
  3.  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.
  4.  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

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