Name: Queso Fundido
Cook time: 35 minutes
Total time: 45 minutes
Yield: Makes 12 servings (appetizer)
Ingredients: 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 jalapeño 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

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Queso FundidoChris Gentile

No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.

Cooks' Note:

•The bean mixture, before the cheese is added, can be made 1 day ahead and chilled, covered. Reheat it on top of the stove over medium-low heat, adding additional water if necessary, then stir in half the cheese and continue with the recipe.

Recipe notes

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