10 Pasilla Pepper Recipes the Whole Family Will Enjoy

Did you know pasilla peppers bring a mild, earthy heat that’s perfect for family dinners? From hearty stews to creamy sauces, these 10 recipes are sure to become household favorites. Let’s dive into these delicious, crowd-pleasing dishes!

Stuffed Pasilla Peppers with Quinoa

Zesty and satisfying, these stuffed pasilla peppers with quinoa are a perfect weeknight dinner that's both healthy and flavorful. The mild heat of the peppers pairs beautifully with the hearty quinoa and black bean filling, making each bite a balanced delight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Peppers and Filling

• 4 pasilla peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium tomato, diced
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the cumin and chili powder, cooking for 1 minute to toast the spices.
5. Add the cooked quinoa, black beans, corn, diced tomato, half of the shredded cheese, cilantro, salt, and pepper to the skillet. Mix well and remove from heat.
6. Prepare the pasilla peppers by cutting off the tops and carefully removing the seeds and membranes. Rinse the peppers inside and out.
7. Stuff each pepper with the quinoa mixture, packing it gently but firmly. Place the stuffed peppers upright in a baking dish just large enough to hold them.
8. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil, sprinkle the remaining cheese over the tops of the peppers, and bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.
9. Let the peppers rest for 5 minutes before serving. Tip: Handle the peppers gently when stuffing to avoid tearing. If you prefer a milder flavor, use pasilla peppers that are lighter in color. For extra texture, toast the quinoa in the dry pan before adding water.

Serve these peppers with a dollop of sour cream or a drizzle of lime crema to cut through the richness. The creamy cheese topping contrasts beautifully with the earthy quinoa and slight heat from the pasilla, making each bite a harmony of textures and flavors.

Grilled Pasilla Pepper Tacos

Pasilla peppers take center stage in these smoky grilled tacos. As a cooking teacher, I'll show you how to char them perfectly on the grill and pair them with creamy toppings. This recipe is straightforward yet impressive.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 4 pasilla peppers
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 8 corn tortillas
• 1/2 cup crumbled queso fresco
• 1/2 cup crema
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Preheat your grill to medium-high heat, which is about 400°F. This temperature ensures the peppers get a nice char without burning.
2. Rinse the pasilla peppers under cool water, then pat them completely dry with a paper towel. Any moisture on the skin will cause the peppers to steam rather than char.
3. Brush each pepper with 1 tablespoon of vegetable oil, coating all sides. Then sprinkle evenly with 1/2 teaspoon of salt. The salt helps draw out moisture and enhances flavor.
4. Place the peppers directly on the grill grates. Cook for 4 to 5 minutes per side, using tongs to flip. You'll know they're done when the skin is blistered and the peppers have softened.
5. Remove the peppers and let them rest on a cutting board for about 2 minutes. When cool enough to touch, cut off the stems, slice lengthwise, and scrape out the seeds and membranes. Discard these. Then slice the peppers into thin strips, about 1/2-inch wide.
6. While the peppers rest, warm the corn tortillas on the grill. Place each tortilla on the grate for about 30 seconds per side until pliable and lightly marked. Stack them on a plate and cover with a kitchen towel to keep warm and soft.
7. To assemble, lay a warm tortilla flat. Add several pepper strips, then top with a sprinkle of queso fresco, a drizzle of crema, a pinch of fresh cilantro, and a squeeze of lime juice. Repeat for remaining tortillas.
8. Serve the tacos immediately, with extra lime wedges on the side for squeezing.

Once you take a bite, the smoke and creaminess blend with the bright lime. The mild heat of pasilla peppers is balanced by cool crema. Serve these tacos for a casual dinner that feels special.

Pasilla Pepper Salsa

Now, let's create a vibrant pasilla pepper salsa that balances smoky heat with bright citrus. This fresh salsa is perfect for tacos or as a dip.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 4 fresh pasilla peppers
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped white onion
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt

Instructions

1. Place a dry skillet over medium-high heat. Add the pasilla peppers and char, turning occasionally with tongs, until the skin is blistered and blackened in spots, about 5 minutes.
2. Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let steam for 5 minutes to loosen the skins.
3. Once cool enough to handle, peel off the skins. Remove the stems and seeds, then finely dice the peppers.
4. In a medium bowl, combine the diced pasilla peppers, chopped cilantro, lime juice, finely chopped onion, minced garlic, and salt.
5. Stir until evenly mixed. Let the salsa rest at room temperature for 10 minutes to allow the flavors to meld.
6. Taste and adjust salt or lime juice if needed.

Made this salsa? Its smoky depth and tangy finish elevate tacos, grilled meats, or simply scoop with chips. Adjust lime to your preferred brightness.

Pasilla Pepper Chicken Stir-Fry

One of the most underrated weeknight dinners is a stir-fry, and this Pasilla Pepper Chicken version brings a smoky, mild heat that elevates the whole dish. With a simple sauce and fresh vegetables, it comes together in minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 2 fresh pasilla peppers, seeded and sliced into thin strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch until the cornstarch is dissolved. Set aside. (Tip: Whisk again just before using, as cornstarch settles.)
2. Season the chicken strips evenly with salt and black pepper.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry until golden brown and cooked through, about 3-4 minutes. Transfer to a plate. (Tip: Overcrowding lowers the pan temperature and causes steaming instead of searing.)
4. Add a little more oil if needed, then add garlic and onion. Stir-fry for 30 seconds until fragrant.
5. Add the pasilla peppers and red bell pepper. Stir-fry for 2-3 minutes until crisp-tender.
6. Return the chicken to the wok. Pour the sauce over everything and toss to combine. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
7. Remove from heat and serve immediately.

Perfect over steamed rice or alongside warm tortillas, this stir-fry offers a beautiful balance of tender chicken, crisp vegetables, and a rich savory sauce that clings to every bite. A quick and satisfying meal any night of the week.

Roasted Pasilla Pepper Soup

A bowl of creamy roasted pasilla pepper soup is the ultimate comfort food for chilly days, with its smoky, earthy flavor and velvety texture. This recipe breaks down the process into simple, foolproof steps so you can recreate that cozy restaurant-style soup at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For Roasting

• 6 medium pasilla peppers
• 1 tablespoon olive oil

For the Soup

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Preheat your broiler to high. Place the pasilla peppers on a baking sheet lined with foil and drizzle with olive oil, turning to coat. Broil for 8-10 minutes, turning once, until the skins are charred and blistered all over. (Tip: Keep a close eye on them to avoid burning the flesh underneath.)
2. Transfer the charred peppers to a large bowl, cover with plastic wrap, and let steam for 10 minutes. This loosens the skins for easy peeling.
3. While the peppers steam, melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. (Tip: Stirring constantly prevents the garlic from burning.)
4. Peel the skins off the steamed peppers, then remove the stems and seeds. Roughly chop the peppers.
5. Add the chopped pasilla peppers and ground cumin to the pot, stirring to coat for 1 minute. Pour in the broth, increase heat to high, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes to meld flavors. (Tip: Simmering gently allows the pepper's smokiness to infuse the broth.)
6. Remove the pot from heat. Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, transfer in batches to a blender and blend until smooth. (Tip: When blending hot liquid, remove the center cap of the blender lid and cover with a towel to vent steam.)
7. Return the pureed soup to the pot over low heat. Stir in the heavy cream, salt, and black pepper. Heat through, but do not let it boil. Taste and adjust seasoning if needed.
8. Ladle the soup into bowls and serve hot. For a garnish, consider a drizzle of crema, toasted pepitas, or a sprinkle of cotija cheese.

Note the soup's luxuriously creamy consistency, balanced by the subtle heat of the pasilla. For a heartier meal, serve with warm corn tortillas or crusty bread for dipping into the smoky broth.

Pasilla Pepper and Cheese Quesadillas

Vibrant pasilla peppers bring a mild, earthy heat to these crispy quesadillas, making them a perfect weeknight dinner. With a simple filling of melted cheese and charred peppers, this recipe is easy to master.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Quesadillas

• 2 pasilla peppers
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

Instructions

1. Roast the pasilla peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered, about 5 minutes. Tip: Use tongs to handle the peppers safely.
2. Place the charred peppers in a bowl, cover with plastic wrap, and let steam for 5 minutes. This loosens the skin for easy removal.
3. Once cool enough to handle, peel off the skin, remove the stems and seeds, then slice the peppers into thin strips. Tip: Wipe seeds off with a paper towel to reduce heat.
4. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Place one tortilla in the skillet and sprinkle 1/2 cup of cheese evenly over half of the tortilla. Top with one-quarter of the pepper strips and a pinch of salt. Fold the empty half over the filling.
5. Cook until the bottom is golden brown and crispy, about 2 minutes. Carefully flip with a spatula and cook the other side until golden and cheese is melted, another 1-2 minutes. Tip: Press down gently with the spatula for even browning.
6. Repeat with remaining tortillas, adding more oil to the skillet as needed. Transfer cooked quesadillas to a cutting board and let rest for 1 minute before slicing into wedges.

Dining on these quesadillas, you'll love the contrast between the crispy exterior and the gooey, smoky interior. Serve with a side of crema or fresh salsa for a complete meal.

Pasilla Pepper Chilaquiles

Zesty and hearty, these Pasilla Pepper Chilaquiles bring a smoky depth to the classic Mexican breakfast. The rich pasilla sauce coats crispy tortilla chips, while a fried egg on top adds richness. Perfect for a comforting brunch.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 3 dried pasilla chiles, stemmed and seeded
• 2 Roma tomatoes
• 1/2 medium white onion, quartered
• 2 garlic cloves, peeled
• 1 cup chicken or vegetable broth
• 1/4 cup vegetable oil, divided
• 8 corn tortillas, cut into 8 triangles each
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup Mexican crema
• 2 tablespoons fresh cilantro leaves

Instructions

1. Toast the dried pasilla chiles in a dry skillet over medium heat for about 2 minutes per side, until fragrant. Be careful not to burn them, or they'll become bitter. Transfer to a bowl and cover with hot water; soak for 15 minutes.
2. While chiles soak, place tomatoes and onion quarters on a comal or in a dry skillet over medium-high heat. Roast, turning occasionally, until charred on all sides, about 10 minutes.
3. Drain the soaked chiles and transfer to a blender. Add the roasted tomatoes, onion, garlic, and chicken broth. Blend until smooth.
4. Heat 2 tablespoons of the vegetable oil in a large saucepan over medium heat. Pour the blended sauce through a fine mesh strainer into the pan to remove any skins. Cook the sauce, stirring often, for 5 minutes until it thickens and deepens in color. Season with salt.
5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Fry the tortilla triangles in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
6. Add the fried tortilla chips to the saucepan with the pasilla sauce and toss gently to coat evenly.
7. In the same skillet used for tortillas, reduce heat to low. Crack the eggs into the skillet and cook until the whites are set but yolks are still runny, about 4 minutes. For crispy edges, use a bit more oil and keep the heat low.
8. Divide the sauced chips among 4 plates. Top each with a fried egg. Sprinkle with queso fresco, drizzle with crema, and garnish with cilantro leaves.

For a truly memorable breakfast, serve these chilaquiles with refried beans and a sprinkle of fresh cilantro. The combination of smoky pasilla, creamy egg, and tangy cheese is irresistible. You'll never go back to plain nachos.

Pasilla Pepper and Black Bean Burritos

Have you ever wanted to make restaurant-quality burritos at home? Here's a step-by-step guide to crafting hearty pasilla pepper and black bean burritos that are bursting with smoky flavor. Follow along carefully, and you'll have a satisfying meal in no time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 2 dried pasilla peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup water
• 1/2 teaspoon salt
• 4 large (10-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese

Instructions

1. Place the dried pasilla peppers in a bowl and cover with hot water. Let them soak for 20 minutes until soft and pliable.
2. After soaking, remove the stems and seeds from the peppers, then finely chop the flesh. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant, stirring constantly.
5. Stir in the chopped pasilla peppers, drained black beans, water, and salt. Bring to a simmer, then reduce heat to low and cook for 10 minutes, mashing some of the beans with the back of a spoon to create a creamy texture.
6. While the filling cooks, warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds. This makes them pliable and easier to roll.
7. To assemble, place a warm tortilla on a clean surface. Spoon about 1/2 cup of the filling down the center, then top with about 1/4 cup of shredded cheese. Fold the sides over the filling, then roll tightly from the bottom to enclose the filling.
8. Optional: For a crispy exterior, place the rolled burritos seam-side down in the same skillet over medium heat. Cook for 2-3 minutes per side until golden brown and the cheese is melted.

Perfectly golden and crisp on the outside, with a creamy, smoky filling inside, these burritos are a weeknight winner. Pair them with a dollop of sour cream and fresh salsa for an extra burst of flavor. You'll love how the pasilla peppers add a subtle heat that builds as you eat.

Sweet and Spicy Pasilla Pepper Glaze

Every home cook deserves a versatile glaze that balances sweet and heat. This pasilla pepper glaze brings rich, smoky depth with a touch of honey and apple cider vinegar, perfect for brushing on grilled chicken or roasted vegetables.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 dried pasilla peppers
• 1 cup water
• 1/4 cup apple cider vinegar
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Remove stems and seeds from the dried pasilla peppers.
2. Place the peppers in a small saucepan and add 1 cup of water.
3. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 minutes until the peppers are softened.
4. Transfer the softened peppers and 1/2 cup of the soaking liquid to a blender. (Tip: Reserve the remaining soaking liquid in case you need to thin the glaze later.)
5. Add apple cider vinegar, honey, minced garlic, ground cumin, salt, and black pepper to the blender.
6. Blend on high until smooth, about 30 seconds. (Tip: If the glaze is too thick, add more soaking liquid 1 tablespoon at a time until it reaches your desired consistency.)
7. Pour the glaze through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible. (Tip: Straining removes any remaining seeds or skins, ensuring a silky texture.)
8. Use the glaze immediately or store in an airtight container in the refrigerator for up to 1 week.

You'll love how this glaze caramelizes beautifully on meats, creating a sticky, flavorful crust. Try it on pork chops or even tofu for a plant-based twist.

Pasilla Pepper and Corn Fritters

Everything about these Pasilla Pepper and Corn Fritters screams summer—crispy golden edges, sweet corn bursts, and a gentle smoky warmth from the pasilla. I'll walk you through each step so you get them perfect every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Fritters

• 1 cup fresh or thawed frozen corn kernels
• 2 medium pasilla peppers, seeded and finely diced (about 1/2 cup)
• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• Vegetable oil for frying (about 2 cups for shallow frying)

Instructions

1. Seed and finely dice the pasilla peppers. Wear gloves if sensitive to oils, and avoid touching your eyes. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until evenly combined.
3. In a separate small bowl, beat the egg, then whisk in the milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
5. Fold in the corn kernels and diced pasilla peppers until evenly distributed. Let the batter rest for 5 minutes—this allows the cornmeal to hydrate and yields a tender fritter.
6. Pour oil into a heavy skillet or deep fryer to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C). To test, drop a tiny bit of batter; it should sizzle immediately and rise to the surface.
7. Scoop rounded tablespoons of batter (about 2 tablespoons each) and gently drop into the hot oil, flattening slightly with the back of the spoon. Do not overcrowd—work in batches of 4–5 fritters.
8. Fry until the bottoms are deep golden brown, about 2 minutes, then flip with a slotted spatula and fry the other side for another 2 minutes. Adjust heat to maintain 350°F.
9. Transfer fritters to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of flaky salt if desired.
10. Repeat with remaining batter, letting the oil return to 350°F between batches. Serve warm.

Don't you love that first crunch? These fritters are tender inside with pops of sweet corn and a subtle heat from the pasilla. They're fantastic with a drizzle of crema or a dollop of salsa verde for dipping.

Conclusion

Get ready to spice up your dinner rotation with these flavorful pasilla pepper recipes! From hearty chilis to creamy sauces, there’s a dish here for every palate. We’d love to hear which one becomes your family’s favorite—leave a comment below and don’t forget to pin this collection for later!