Chorizo and Refried Bean Dip with Chipotle Crema

By MelanieAnn

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 1/2 pounds Mexican chorizo
• 3 (14 1/2 -ounce) cans refried pinto beans
• 3/4 teaspoon Tabasco sauce, or to taste
• Chipotle crema (recipe follows) or crumbled cotija cheese, to taste

Details

Adapted from dallasnews.com

Preparation

Step 1

Put oil in a large, heavy-bottomed skillet set over medium heat. Remove chorizo from casing and place in skillet. Cook chorizo, breaking up clumps with a wooden spoon and stirring occasionally. When chorizo is broken into fine crumbles and browned (this may take 10 to 15 minutes), remove from skillet with a slotted spoon. Set aside.

In a bowl, combine refried beans with Tabasco sauce until blended. Spread a thin layer of the refried beans into the bottom of a 1 ½ -quart casserole (round, square or rectangular). Sprinkle half the chorizo over the beans, followed by half of the remaining beans. Repeat layers with remaining chorizo and beans.

Bake for 15 minutes, or until heated through. Drizzle with chipotle crema if serving as a dip with chips. If serving as a side dish, top with crumbled cotija cheese. Makes 8 to 10 servings.

Chipotle crema: Blend ½ cup sour cream with 2 teaspoons adobo sauce (from a can of chipotle chiles), or to taste. May also be used as a dip for home fries.

PER SERVING: Calories 441 (71% fat) Fat 35 g (13 g sat) Cholesterol 72 mg Sodium 1,372 mg Fiber 3 g Carbohydrates 11 g Protein 21 g
Tina Danze
Published in The Dallas Morning News on 2010-06-15