Serves: 4
Total Calories: 141
In a medium nonstick skillet, heat the oil and sauté the serrano chile rounds about 20 seconds. Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste. Add the cheese and stir slowly until just melted, but still visible as swirls of cheese. Turn out onto a round serving plate and form into a fat pancake. Serve at once with tortilla chips for dipping.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Refried Beans with Cheese recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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