pasilla pintos free texmex recipe from texascook.com


Pasilla Pintos
With Chorizo & Cheese

1 cup green onion, chopped
1/2 lb. Chorizo sausage (bulk)
3 small Poblanos chiles
or Pasilla peppers
1 large tomato, chopped
1/4 t. salt

2 cans pinto beans, drained
1/2 cup monterey jack cheese
(shredded)
1/2 cup cheddar cheese
(shredded)

Turn oven to broil. Roast chiles by making small slits in top of each>
Place on pan in oven about 5-7" from heat, for about 12-17 minutes.
Turn occasionally, until skin in evenly browned and blistered
(Not Burned)
Remove and place in a plastic bag for about 20 minutes. Remove
from bag, peel, remove seeds and chop into 1/4" pieces. Preheat
oven to 350, brown sausage and onions in a skillet over medium heat
Drain off excess grease. Mix with remaining ingredients and place
into a 2 qt. casserole dish. Cover and bake approx 30 minutes or
until hot and bubbly. Top with shredded cheeses and place back in
oven for 5 minutes, to melt cheese. (6 servings)
Roasted chiles may be done in advance. Keep refrigerated or frozen


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