Cullen's Pintos with Cheese Chorizo
2 cans pinto beans, drained
1 bunch green onions, sliced
1/2 pound bulk chorizo
3 small poblano peppers
1 tomato, chopped
1 cup grated Monterey Jack cheese
Put the poblano peppers under a broil and roast until skin is dark brown and
blistered. Put into a plastic zipper bag and let rest about 10 minutes. Remove
from bag and remove the skin and seeds. Dice peppers and set aside. Cook the
sausage and onion in a skillet until browned. Drain off any fat. Combine the
remaining ingredients except cheese. Pour into a 2 quart baking dish. Cover and
bake at 350F for 30 minutes. Uncover, top with the cheese and bake another five
minutes
Two
paradoxes are better than one; they may even suggest a solution.
-
Edward Teller