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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.