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Pasilla Bajio chilies are mild, almost black when ripe, and with a smokey aroma.
My plant is stil producing many new pods, and I use them in tex-mex recipes like this one.

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Nachos with Beans and Chili

Ingredients
200g red beans
100g sausage
1 potato
1 onion
1 pinch of chili flakes
100g nachos
100g cheddar or gouda
2 tbsp tomato sauce
3-4 pasilla bajio chili peppers
2 avocados
125ml white yogurth

Directions
Mince the onion and the sausage. Fry them for five minutes, then remove from the pan and set aside.
In the sama pan fry the potato cut into sticks, then add the red beans, the tomato sauce, the chili flakes, onion and sausage.
Cook for a couple of minutes, then put into a baking pan. Cover with the nachos, then cheese cut into slices.
Grill-bake until the cheese is melted.
Serve with pasilla bajio cut into stripes, avocado and yogurth.

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This goes to Rachel from The Crispy Cook who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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