Queso Fundido

condiment/spread bean cheese appetizer broil super bowl cinco de mayo sausage poker/game night party monterey jack chile pepper gourmet sugar conscious kidney friendly wheat/gluten-free peanut free tree nut free soy free

Gina Marie Miraglia Eriquez

Makes 12 servings (appetizer)

Source

Ingredients

2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)

1 tablespoon vegetable oil

2 garlic cloves, finely chopped

1 medium onion, finely chopped

1 red bell pepper, finely chopped

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

1 teaspoon sweet paprika

1 (14- to 15-ounce) can refried pinto beans

3/4 cup water

8 ounces Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)

Corn tortilla chips

Method

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 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.

Stir in refried beans and remaining 1/2 cup 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 broiler 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.

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

Serve with tortilla chips.