8 cup beans, cooked with liquid
3 chipotle chiles in adobo sauce, canned
3 tbsp vegetable shortening, or lard
1 lb beef, or pork chorizo
10 oz Queso Oaxaca, or Chihuahua, or mozzarella
¼ cup pickled jalapeños, with 2 tablespoons of the juice, chopped
6 bacon, slices, optional
Start by melting the vegetable shortening (or lard) and cook the chorizo.
Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
Mix the beans and chorizo well then add the shredded cheese.
Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
Serve hot with tortilla chips like a bean dip or as side dish.
Sugar: 1g
:
Calcium: 333mg
Calories: 570kcal
Carbohydrates: 52g
Cholesterol: 88mg
Fat: 29g
Fiber: 14g
Iron: 6mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 2g
Potassium: 974mg
Protein: 31g
Saturated Fat: 12g
Sodium: 1415mg
Trans Fat: 1g
Vitamin A: 322IU
Vitamin C: 6mg
