Roast the tomatoes in a 450F for 15-20 minutes.
In a large bowl, combine the rest of the ingredients with the roasted tomatoes. Mix well.
Remove the tops and seeds of the pasilla chilis, or split them in half lengthwise and deseed.
Stuff the chilis with the mixture and bake in a 350F oven for 15 minutes, until the chilis are softened and the mixture has developed a crispy exterior.