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Fry bacon in small skillet over low heat so fat renders out. Do not let bacon brown too much. Remove bacon pieces with slotted spoon. Set aside. Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes. Remove chorizo with slotted spoon. Set aside. In same fat, fry tortilla squares until completely crisp. Drain on paper towels. Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon and chorizo. Heat through gently so beans do not scorch on bottom. When beans just begin to bubble, add cheese and chicarron. As cheese just begins to melt, sprinkle top of beans with tortilla squares. Serve immediately, before squares become soft. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6|
|Calories from Fat: 144 (68%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 31.3mg||10 %|
|Sodium 507mg||17 %|
|Potassium 151.5mg||4 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.6g|
|Protein 8.9g||13 %|
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Calories per serving: 211
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