Queso Fundido
Makes12 servings (appetizer)
- Active time: 35 min
Total time: 45 min
Published in Gourmet Live
01.26.11
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 ounce Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)
ACCOMPANIMENT:
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Corn tortilla chips
INSTRUCTIONS:
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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.
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Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
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Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
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Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
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Remove from heat and stir in reserved chorizo and half the cheese until melted.
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Preheat broiler with rack about 6 inches from heat.
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Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
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Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
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Serve with tortilla chips.
COOKS’ NOTES:
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The bean mixture, before the cheese is added, can be made 1 day ahead and chilled, covered. Reheat it on top of the stove over medium-low heat, adding additional water if necessary, then stir in half the cheese and continue with the recipe.
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