Becky:
I like the Roasted Peppers in EVOO with some Basil,
Garlic and Onion.

I do use Sauteed Peppers for making something like Sausage,Peppers and Onions.
Lou

There is a flavor difference when you roast a pepper. Also, the skins of some peppers can be tougher than others.

Really though, it is a preference thing. You'd just have to try making the dish both ways and then decide if the trouble of roasting etc was worth it for you.

Since both your peppers would lend themselves beautifully to Southwestern Cuisine, I would probably use the Poblanos for chile rellenos. Ann T has a wonderful method/recipe that I use (I made them for the first time this past summer) and it is foolproof and delicious.

If the Anaheims have thin skin, I would just saute them and use them as is. If the skins are tough, I would roast them an peel them.

From Cooks Thesaurus:

"Poblanos - These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing. They're best in the summer. Substitutes: Anaheim (Like poblanos, these are great for stuffing. Since they have a tougher skin, you may want to char, steam, and peel them first.) "

Enjoy them!

Alexa

I'm probably of little help, but I did roast peppers once and found it to be kind of a PIA and not worth the effort.

If your pasilla is really a poblano (those names are used interchangably sometimes, but it's incorrect, they are not the same pepper), and you like rellenos, that would be a good application. If they are true pasilla peppers, those are a bit hotter, IMO.

That means that Elery would love either as rellenos, and I could eat the poblanos that way but I couldn't eat the pasilla whole like that because I'm a wuss and even poblanos push the limits of my tolerance.

Annie

Annie - I'm really not sure if they're pasilla or poblano. I looked up photos online and they looked the same to me. Since they don't include any sort of list, part of the fun of the CSA box is the mystery vegies LOL.

I like the idea of making rellenos (one of my favorites - yum!), but there's only two of the poblano/pasillas and about 1/2 dozen of the Anaheims, so it doesn't hardly seem worth the trouble.

I think rachelellen's idea of just trying it to see how much of a difference there is is a spot on. I made sour cream chicken enchiladas last time and we really enjoyed them, so I guess the true test would be to make them again without roasting to see if it matters, a least in that dish.

Thanks for the advice!

Becky

Here is a link that might be useful: Sour Cream Chicken Enchiladas

I'm glad you asked this as I was just wondering the same thing, yesterday. I'm growing poblano peppers for the first time and when I googled what to use them for, I found they should be roasted and peeled. I'm too lazy. I just wanna slice or chop em and stick them in the food I'm cooking.
Robin

Stem, seed and dice pods with the skin on. Dump into an already hot, dry, (seasoned) cast-iron frying pan to sear them. You will have to stir almost constantly. Another way is to put the diced peppers under the broiler and blacken them a little. I use the Non-Stick Reynolds Wrap for this.

There are several pepper varieties called pasilla and the heat varies quite a bit. For example, I've grown Pasilla Bajio which has little heat, a very unique smoky flavor and looks entirely different from the pasilla you have.

Not a great cook here, but 'eat the heat' almost every day.

j

Some Mexican chiles have two names, one for the fresh, green pods and the other for ripe, dried pods. Poblanos are the fresh form of the dried Anchos. Pasillas are the dried form of Chilacas. But, as Ann points out, the names are often used incorrectly.

For use whole, as in chiles rellenos, I would roast them over high heat, then sweat them and peel them. Yeah, it's a bit tedious for those of us who are not well practiced at it, but it makes for better taste and texture. For dishes where the chiles will be chopped I think it is less important.

Jim

I agree with Jim - for chiles rellenos they should be roasted and peeled, but if they will be chopped, it is less important to be peeled. Jacques Pepin will peel green bell peppers before chopping them, but I don't find it necessary. I'm more concerned about removing skins from dried chilies when I make chili sauce.

Lars

Becky:
Here are a few more ideaâÂÂs.

I make an Opened Faced Stuffed Pepper.

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Here is a recipe for a Pepper dish I made up a while back.
I used a very large Green Bell Pepper, cut in half.

You can use anything you like for the Stuffing,
eg., Chopped Shrimp and Crab Meat.

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Lou's Open Face Stuffed Pepper Prelibato ( Pepper Exquisite )

Use your favorite stuffing.
I used stuffing with par cooked Sausage.
You can also use seafood. Use your wildest imagination.
Maybe you better not ?????
Lay the two halves of Pepper on an oiled baking tin or
whatever you prefer.
Lay Provolone Cheese on the pepper and Pile on the Stuffing.
Lay more Provolone on top of the stuffing.
Put sliced Tomatoes on that and sprinkle with
Garlic Powder, Onion Powder,Black Pepper and
a little of Old Bay Seasoning (optional)
Finale : Lay some Bacon strips across the top.
Roast in a 350 Degree Oven for about 15 minutes or
until the peppers are as tender as you like them.
ENJOY !!!

Stuffing
1 Celery stalk, (10in. Piece ) and ý of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 ý min.)

In a large Bowl mix:

1 1/2 cups of small bread cubes. or lees if you want
1cup of Italian Bread crumbs

1 tablesp. Parsley Flakes
2 tablesp. Of Parmesan or Romano grated cheese
1 teasp. Of Onion Powder
1/2 teasp. Of Garlic Powder
1/2 teaspoon of Old Bay Seasoning
Salt to taste ( ý teaspoon to start )

1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.
Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock (or Chicken Soup Base )
beat well and mix this into the other ingredients. Add a little water,
if the mixture is too dry.
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I use Roasted Peppers for Omelets or you can use Sauteed Peppers.

Peppers and Eggs :