Combine the cooled sausage with the cheese and breadcrumbs. Remove the stem, seeds and fibers from the chiles and cut a slit from the top of each one lengthwise halfway down to make an opening for the stuffing. Handling them gently in order not to split the chiles, stuff them with the sausage and cheese mixture. Close the openings with toothpicks. Bake the chiles at 375° for 20 minutes.
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