I took Pasillo Peppers and removed the stems. I stuffed them with Anejo Cheese, diced black olives and then filled them with enchilada sauce. I replaced the stem and on the grill they went. The combination was great but I was in a rush and did not cook the peppers properly (Long Enough). Next time I am even considering roasting them in the oven. I may even pick up some chorizo to add from a local tortillaria and see how that turns out. I may try the same thing with Anaheim and Pablano chiles.

I had an inexpensive Bordeaux Cab Franc/Cab Sauv Blend that needed finishing so I drank it with the peppers. The wine did not interfere with the and the wine did taste nice on the palate after the peppers. Maybe it is that low alchohol content in French Wines that does it, I am not sure.

I felt like I just read a suicide.

I hope your sex life is better than your food life, spo1977.

Grunhauser is that you?

Last week I grilled some Pasilla peppers and made some salsa with them. Not too bad, but I went overboard with the roasted garlic (if that's possible).