Recipe: Nachos with beans and chili

Starring: chilies
January 25, 2010

Pasilla BajioPasilla Bajio chilies are mild, almost black when ripe, and with a smokey aroma.
My plant is stil producing many new pods, and I use them in tex-mex recipes like this one.

Nachos with beans and chili

Nachos with beans and chili

200g red beans
100g sausage
1 potato
1 onion
1 pinch of chili flakes
100g nachos
100g cheddar or gouda
2 tbsp tomato sauce
3-4 pasilla bajio chili peppers
2 avocados
125ml white yogurt

Nachos with Pasilla BajioDirections
Mince the onion and the sausage. Fry them for five minutes, then remove from the pan and set aside.
In the sama pan fry the potato cut into sticks, then add the red beans, the tomato sauce, the chili flakes, onion and sausage.
Cook for a couple of minutes, then put into a baking pan. Cover with the nachos, then cheese cut into slices.
Grill-bake until the cheese is melted.
Serve with pasilla bajio cut into stripes, avocado and yogurt.

Aromatic chicken nachosMore nachos recipes:

Aromatic chicken nachos

Avocado nachos dip with coriander

This goes to The Crispy Cook who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.

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Author: Rachel (URL)

These sound like great peppers both to grow and cook with. And your recipe sounds great. Thanks for sending this over to Weekend Herb Blogging.

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