I think I may have found a new favorite appetizer for a crowd. I made these for a group of clients here from Canada this week and they were a huge hit. Pasilla chili’s are great to work with and eat, because they are hearty, easy to peel (after charring them) and they are usually not spicy at all…they reward you with a deep, rich chili taste, perfect with a smooth cheese and slightly sauteed shrimp.
Here is the easy version of what I did:
- Saute 1# of any size shrimp in 2 tbls of coconut oil. Only cook half way through. Set aside.
- In another small saucepan, add 1 can smooth red salsa (I like using Trader Joe’s brand). Add whatever oil/juice is left from the shrimp. Heat it through and set aside.
- Char the peppers on an open flame. I use the burners on my stove top. Get them black all around, place them in a bowl and cover with a towel for five minutes. Then, under cold water, peel gently and wash any seeds away from the inside. Tear the chili’s in two and lay them inside of a baking dish.
- Cover the chili’s with half of the sauce, then shrimp, then a bit of any kind of cheese you want. Lately, I have been buying blocks of vegan cheese and grating it myself. Manchego or Provolone are tasty too.
- Bake under the broiler until the tops get brown and bubbly. About 5 minutes. Top with remaining sauce and serve.
Serve this with my Corn & Black Bean Salad!