A hot dip popular in Mexico.
3 cups pinto beans
2 T chorizo
6 oz Queso Panela (Monterey Jack or Queso oaxaca)
Mash the beans til thick.
Brown the chorizo in a bit of oil, and add the mashed beans.
Place in a buttered baking dish.
Slice the cheese and top the bean-chorizo mixture.
Cover with foil and bake for 30 minutes at 350.
Serve with plain bagel chips or no-salt corn chips.