Queso Fundido

Ingredients

• 12 servings tortilla chips 
• 2  garlic clove finely chopped
• 2.3 cups monterrey jack cheese grated
• 1 medium onion finely chopped
• 14 ounce pinto beans canned
• 1  bell pepper red finely chopped
• 1  serrano chiles fresh seeded finely chopped
• 3.5 ounces chorizo dried skinless spanish finely chopped ()
• 1 teaspoon paprika sweet
• 1 tablespoon vegetable oil 
• 0.8 cup water 

Equipment

• frying pan
• paper towels
• baking pan
• broiler
• stove
• slotted spoon

Directions

1. 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.
2. Transfer with a slotted spoon to a plate lined with paper towels.
3. Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
4. Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
5. Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
6. Remove from heat and stir in reserved chorizo and half the cheese until melted.
7. Preheat broiler with rack about 6 inches from heat.
8. Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
9. Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
10. Serve with tortilla chips.
11. •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.