Serves 8 to 10 Cooking Time 30 minutes
Ingredients:
- 1 pound of chorizo
- 1 jar of red salsa
- 2 chipotle peppers in adobo sauce
- 1 can of black beans, rinsed and drained
- 1 bunch of cilantro, chopped
- 3 to 4 radishes, thinly sliced
- 1 cup of Monterrey jack cheese, shredded
- 1 round of queso fresco, crumbled
- tortilla chips, 1/2 bag
- cilantro for garnish
Directions:
In a saute pan cook chorizo, break into pieces.
Mix salsa and chipotles in a blender. Then pour into cooked chorizo.
Cook for 5 to 8 minutes.
Add the black beans and cilantro. Mix all together.
Turn off the heat.
Spray a 9 x 11 baking dish. Lay tortilla chips in the baking dish. Spread 1/2 of the chorizo mixture on top of the chips.
Spread 1/2 of the monterrey cheese and 1/2 of the queso fresco cheese over the chorizo mixture.
Repeat the meat and cheese layers on more time.
Bake at 350 degrees for 10 minutes.
Garnish with radish slices and cilantro.