Comments on: Creamy Southwest Stuffed Poblano Peppers http://www.adobenido.com/blog/2012/albuquerque/creamy-stuffed-poblano-peppers/ A local innkeeper knows New Mexico secrets and tells anyone who will listen. Sun, 02 Jun 2013 02:04:09 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Diana http://www.adobenido.com/blog/2012/albuquerque/creamy-stuffed-poblano-peppers/comment-page-1/#comment-24850 Diana Sat, 20 Apr 2013 17:01:36 +0000 http://www.adobenido.com/blog/?p=4256#comment-24850 I made your Stuffed Poblanos in the morning before I went to work and just popped them in the oven when I got home. I am always looking for new recipes and this one is definitely a “keeper”. We added some sliced jalapenos at the table and it was delicious !! Thank you for sharing your recipe.

]]> By: Sue Goodloe http://www.adobenido.com/blog/2012/albuquerque/creamy-stuffed-poblano-peppers/comment-page-1/#comment-24688 Sue Goodloe Sat, 13 Apr 2013 14:37:19 +0000 http://www.adobenido.com/blog/?p=4256#comment-24688 Thanks so much for your info – made your recipe for the cream gravy to serve over chicken – used roasted & peeled pasilla’s, added some cilantro, chopped, and MY! Was it GOOD!!
Love Hatch Green Chilies and your recipe!

]]> By: adobenido http://www.adobenido.com/blog/2012/albuquerque/creamy-stuffed-poblano-peppers/comment-page-1/#comment-24660 adobenido Wed, 10 Apr 2013 06:55:52 +0000 http://www.adobenido.com/blog/?p=4256#comment-24660 Hi Sue
I found this in Wikipedia…
“Pasilla (pronounced pah-SEE-yah; literally “little raisin”) refers to more than one variety of chili pepper in the species Capsicum annuum. A true pasilla is the dried form of the long and narrow chilaca pepper.However, in the United States producers and grocers often incorrectly use pasilla to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho.”
So the short answer seems to be, no. The long answer is if it looks like a poblano (like my photos) then it probably is.

Same spices with chicken? Why not?

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