Frijoles Puercos is an EASY appetizer that’s ready in minutes. The CHEESE is irresistible. It will wow your guests and your tastebuds!
Servings: 2 cups
- 2 cups cooked pinto beans drained
- 1 chipotle pepper in adobo sauce
- 1 tspn salt
- 1 tbsp lard (or olive oil)
- 4.5 ounces pork chorizo (1/2 package)
- 1/4 onion diced
- 1 cup Monterey Jack shredded
- 1/2 cup bean broth (optional) (if needed to blend the beans)
To a blender, add the pinto beans, chipotle, and salt.
Blend until smooth.
Note: Depending on your blender, you might need to add some of the bean broth to blend the beans. Add as needed.
In a large skillet, melt the lard.
Cook the chorizo. About 5 minutes.
Drain the excess fat.
Return chorizo to the skillet.
Add the onion.
Cook for 1 minute, or until the onion is translucent.
Add the bean mixture to the skillet.
Add the cheese.
Stir to combine.
Cook until cheese has fully melted.
About 2 minutes.
You can also add cooked bacon.
For a spicier dip, add two chipotle peppers.
Depending on your blender, you might need to add some of the bean broth to blend the beans. Add little by little until smooth.
Mozzarella cheese, Monterey Jack, Oaxaca Cheese – basically any cheese that melts well is recommended.
In the fridge, Frijoles Puercos will last up to 5 days in an airtight container.
Calories: 723kcal | Carbohydrates: 51g | Protein: 39g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 958mg | Potassium: 811mg | Fiber: 17g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 2mg | Calcium: 500mg | Iron: 4mg