Queso Fundido

• 2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
• 1 tablespoon vegetable oil
• 2 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 fresh jalapeno or Serrano chile, seeded, if desired, and finely chopped
• 1 teaspoon sweet paprika
• 1 (14- to 15-ounce) can refried pinto beans
• 3/4 cup water
• 8 ounces Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)
• Corn tortilla chips

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.
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.
3. Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
4. Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
5. Remove from heat and stir in reserved chorizo and half the cheese until melted.
6. Preheat broiler with rack about 6 inches from heat.
7. Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
8. Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
9. Serve with tortilla chips.

spanish chorizo, vegetable oil, garlic, onion, red bell pepper, fresh jalapeufo, sweet paprika, pinto beans, water, cheese, tortilla chips

Taken from www.epicurious.com/recipes/food/views/queso-fundido-388790 (may not work)