Ingredients
- 2 tsp. olive oil*
- 2 pasilla peppers
- 1/2 white onion, diced
- 2 links Aidell's Chicken Chorizo
- 1 can black beans, Cuban or seasoned
- 2 slices jack or pepper jack cheese
- * Common pantry item
Instructions
- Cut pasilla peppers in half lengthwise and remove seeds.
- Cut sausage in half lengthwise and cut into 1/2 inch slices.
- Heat 1 tsp. olive oil and 2 Tbsp. water in medium sauté pan. Place peppers in pan, cut side down and cover the pan. Cook for 4-6 minutes until peppers begin to soften.
- While peppers are cooking, heat remaining 1 tsp. oil in a medium sauté pan over medium-high heat. Add onions and chorizo to pan. Cook for 3-4 minutes until onions soften and chorizo begins to brown.
- Add black beans and cook for 2 minutes until heated through.
- Remove lid from peppers, turn peppers over, fill with chorizo mixture, and top with cheese. Cover with lid and heat for about 1 minute to melt cheese.