Frijoles Rancheros (with chorizo) served with tortilla chips

By á-47

Serve wtih trotilla chips as an appetizer.

Can also be served with warmed flour or corn tortillas

Ingredients

• 2 Tbsp. vegetable oil
• 2 medium fresh poblano chile peppers, stemmed, seeded and chopped
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 8 oz. uncooked chorizo, casings removed if present
• 2 15-oz. cans pinto beans, rinsed and drained
• 2 medium tomatoes, chopped
• 1 cup chicken broth
• 1/4 cup snipped fresh cilantro
• 1/2 tea. salt
• 3 Tbsp. lime juice
• Shredded Monterey Jack cheese or Mexican mixture
• Serve with tortilla chips as an appetizer

Preparation

Step 1

In a large skillet, heat oil over medium heat. Add chile peppers, onion, and garlic; cook and stir for 4-5 minutes or until tender; set aside.

In large skillet, cook chorizo over medium heat until cooked through and no longer pink, breaking up meat as it cooks. Remove chorizo from skillet; drain on paper towels. Return chorizo to skillet.

Place half of the beans in a bowl. Using a potato masher, mash the beans. Add mashed beans, whole beans, and onion mixture to chorizo. Stir in tomatoes, broth, cilantro and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 mintues or until slightly thickened, stirring occasionally. Remove from heat. Stir in lime juice.

If desired, top mixture with cheese.

Serve as a side dish or with tortillas.

Makes 8 (1/2 cup) servings