Stuffed New Mexico Chilies

7 New Mexico Chilies, or one which has less heat. 

4 Vegetarian Sausages (Field Roast Grain Meat Co)

1/2 C Kefir Cheese, original

4 oz Queso Fresco (home made Paneer if you have the time)

1 egg

3 Tbs Garbanzo Flour

Slit chilies length wise on one side only.  Clean out seeds and ribs, rinse with cold water and set aside.  Chop the sausages into 1/4″ rounds and then mix together the remaining ingredients and then stuff the mixture into the chilies.  Place chilies in a baking dish and bake at 350 F for 40 minutes or until the stuffing is a lovely golden brown.  Serve warm with rice and a cucumber salad to cut the heat of the chilies.  Serves 7 easily.  **Each of the sausages has about 25 grams of protein and very little fat.  These are fabulous for adding the protein we some times miss being a vegetarian.