No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.
•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.
Recipe information
Total Time
45 minutes
Yield
Makes 12 servings (appetizer)
Ingredients
Accompaniment:
Preparation
Step 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. Transfer with a slotted spoon to a plate lined with paper towels.
Step 2
Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
Step 3
Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
Step 4
Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
Step 5
Remove from heat and stir in reserved chorizo and half the cheese until melted.
Step 6
Preheat broiler with rack about 6 inches from heat.
Step 7
Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
Step 8
Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
Step 9
Serve with tortilla chips.
Recipe notes
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