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Pasilla Bajio is an Annuum chili pepper. The pods are mild, with a peculiar smoky aroma and ripe from dark green to dark brown.
The plant is really prolific, I harvested the last pods in February, and in April the plant was blooming again.

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Tortilla Pie with Pasilla Bajio

Ingredients
250g red Kidney beans
2 clove garlic
1 tsp cumin
3 white tortillas
1 onion
1 green bell pepper
2-3 Pasilla Bajio
125ml yogurt
30g grated parmesan
300g chicken breast
oil

Directions
Cut the onion and the bell pepper into thin slices, mince the chilies, then stir-fry in a pan until tender.
Put a tortilla on a buttered baking pan, and spread the onion and Pasilla Bajio mixture on it. Cover with a second tortilla.
Put a clove garlic in a pan with oil, add the chicken breast cut into stripes and cook it. Remove the garlic and spread on the tortilla.
Stir-fry the Kidney beans in the same pan, with the second clove garlic and more oil. Add cumin and half yogurth and spoon on the chicken.
Cover with the last tortilla. Spread the remaining yogurt on it and sprinkle with grated parmesan.
Bake in preheated 180° C (356 F) oven 15 minutes.

Pasilla Bajio (Capsicum Annuum)

Heat: Mild
Taste/flavour: Smoky
Wall thickness: Thin
Plant productivity: Prolific
Number of seeds per pod: Few
Pod lenght: 8-10 cm
Average weight of pods (from my harvests): 8 g
Plant height: 40 cm
Colour: From dark green to dark brown, almost black.

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Why grow it?:
Because their smoky flavoring makes them really useful.

Memo:
Pasilla Bajio are mainly used dried and powdered, as a spice.

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Database Chili Pepper Files
Pasilla Bajio Photo Gallery

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One year ago:

October 2008 gardening tips: Autumn seeding, 2

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