8 Large pablano or pasilla chilis
1 lb. (4 links) San Luis Fiesta Chicken Sausage
1 can black beans, rinsed and drained
1 cup grated cheese (your choice, cheddar or jack)
2 Tblsp. finely chopped cilantro
1 tomato, diced (or 1/2 cup salsa)


Pre-heat broiler. Wash chilis and place on a baking sheet. Broil approx. 8"-10" from flame, roasting until chilis blister, turning frequently for even cooking. When chilis are black and blistered all over, remove from broiler and place in a paper sack. Close the sack and let them steam for 10 minutes. Remove chilis from bag and put them in a bowl of ice water, to stop the cooking and to cool the surface for handling. With a sharp knife, peel the charred skin from the chilis, starting at the top. Carefully slice one side of the chili lengthwise and remove seeds and membranes. Set cleaned chilis aside. Remove sausage from casings. Over medium heat, cook sausage until firm, breaking the meat up to bite sized pieces. In a separate bowl, mix together cooked sausage, beans, cheese, cilantro and tomato (or salsa). Carefully stuff the chilis, as full as possible. Place chilis in a shallow baking dish and cook at 350 degrees until heated through and cheese is melted, about 25 minutes.

Serves 4 meals or 8 appetizers

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