Ingredients for Queso Fundido

• 2 links dried Spanish chorizo, (100g) skin removed and finely chopped (180ml )

• 1 tablespoon vegetable oil

• 2 garlic cloves, finely chopped

• 1 medium onion, finely chopped

• 1 red pepper, finely chopped

• 1 fresh jalapeño or Serrano chilli, seeded, if desired, and finely chopped

• 1 teaspoon sweet paprika

• 1 (14- to 425g ) can refried pinto beans

• 180ml water

• 230g Manchego or Monterey Jack cheese, coarsely grated (550ml )

• Corn tortilla crisps

Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.

Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.

Stir in 60ml water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.

Stir in refried beans and remaining 120ml water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.

Remove from heat and stir in reserved chorizo and half the cheese until melted.

Preheat grill with rack about 6 inches from heat.

Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.

Grill 5 to 7 inches from heat until golden and bubbling, about 3 minutes.

Serve with tortilla crisps.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.