Friday, March 13, 2020

Bean and Cheese Panchos with a California Rose #WinePW

These bean and cheese Panchos are great as an appetizer for a crowd or a meal for one or two.  Tostada chips covered with beans and cheese and then sprinkled with spicy chorizo and topped with guacamole  and a sour cream sauce.  It will make your belly happy.

Join the WinePW group as we celebrate California........

Jane of Always Ravenous is hosting our Wine Pairing Weekend group this month and asked that we feature a California wine.  Jane also suggested that we find a pairing for that wine that you would find served up as California cuisine.  She recommended a soon to be released cookbook called, What's Gaby Cooking: Everyday California Food. You can learn more about this event at Jane's Invitation Post.

I actually found this recipe by searching the cookbook on Amazon and using their "look inside" feature.  Gaby calls this dish panchos.  I am assuming that what we call nachos here in Michigan are called Panchos in California, because the only difference I see is the name.

Gaby's recipe had you make homemade tostada halves.  I used store bought tostada shells and broke them up.  You smother the chips with goodies of your choice, in this case beans, cheese and chorizo sausage. 

Now, normally, I would serve up Cervezas or Margaritas with these Panchos but this is a Wine Pairing Event so I needed to find a wine that I thought would pair nicely with this recipe.  I decided to go with a Rose because it is such a wonderful, food friendly wine that can handle some spice.

So while I was at the grocers picking up the Chorizo, I perused the wine aisle.  Here in Michigan, California wines are abundant and easy to find locally.  In fact, California wines are easier to find than Michigan wines.  

I saw the bottle of Josh Cellars Rose and was intrigued.  I have enjoyed Josh Cellars wines but have never tried their Rose.  I have found Josh wines to be reasonably priced and a good value.  Joseph Carr first started his winery in 2005 sourcing grapes from the Sonoma area of California.  Joseph's father was also a Joseph but was called Josh by family and friends.  Joseph named the business after his father to show appreciation for his influence and guidance.

You are invited to join the members of our group tomorrow morning at 11 AM ET for Twitter Chat following #WinePW.  Here are the pairings that will be discussed........

#chorizo, #cheese, #appetizers, #nachos, #guac,
Appetizers, Main Course, Quick, Easy
Mexican California Fusion
Yield: 4 main course servings

Bean and Cheese Panchos

Bean and Cheese Panchos

prep time: 15 Mcook time: 15 Mtotal time: 30 M
These bean and cheese Panchos are great as an appetizer for a crowd or a meal for one or two. Tostada chips covered with beans and cheese and then sprinkled with spicy chorizo and topped with guacamole and a sour cream sauce. It will make your belly happy.


  • 6-10 Tostada shells, broken into large pieces
  • 2 c. shredded Mexican blend cheese
  • 1 (15 oz) can refried Pinto beans, warmed
  • 5 oz. Chorizo sausage, cooked and drained
  • 1/2 c. sour cream
  • 1/2 t. ground cumin
  • 1/2 t. ground coriander
  • Juice of 1 lime
  • Salt and Pepper, to taste
  • Pickled Jalapeno Peppers, to taste
  • Guacamole, for garnish


How to cook Bean and Cheese Panchos

  1. Layer the tostada pieces onto a baking sheet that is covered with parchment or a silicone mat.  Spread or dollop the warmed beans onto the chips.  Sprinkle the cheese over all and place in a preheated  375* oven for about 10 minutes, until the cheese is melted.
  2. Meanwhile, combine the sour cream, cumin, coriander and lime juice, until smooth and creamy.
  3. Remove the panchos to a large platter.  Sprinkle with  the chorizo and drizzle with the sour cream sauce.  Serve with guacamole.


Adapted from a recipe found in What's Gaby Cooking.
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Created using The Recipes Generator


  1. SO funny, I still don't see that recipe in the preview! Maybe amazon does something funky with the previews and they aren't all the same. Still, now I have your recipe. And I have also never tried the Rose from Josh. Can't wait to track down a bottle. Cheers.

    1. That is funny. I was pleased with the Josh Rose. Hope you are as well.

  2. Rose sounds just right for these spicy panchos. So many California Roses on the shelves. Thanks for a name to look for!

  3. These look like a tasty app! And rosés are a nice versatile wine for apps.

  4. Yum! I just printed your recipe and will have to find the rose from Josh-thank you!!

  5. Nice pairing with the rosé, perfect with Mexican style fare.

  6. What an interesting recipe and name, panchos! I wonder if it is because you punch up tostada shells. Or is it because there are pinto beans? Either way, I like that you tried that recipe and you paired with with Josh rose. I am also a fan!

  7. LOL. I'm in California and had the same reaction you had -- they look like nachos to me! But the name Panchos is also cute, and it looks like a delicious combo with the rosé.

    1. That's so funny. I wonder why they are called panchos? They taste like nachos too LOL>

  8. Lol so I'm Hispanic but have lived in Mexico as well. What makes them "Pancho's is the fact they're supposed to have different ingredients than regular clarify it doesn't matter where they're made. If you're eating tortilla chips with just cheese and jalapenos you're having nachos. If you add meat and beans you're having Pancho's. In Mexico nachos and Pancho's are two different dishes so yeah was funny reading comments saying they're the same but just have different names.

    1. Thanks for the information. In Michigan I have never seen nor heard of Panchos and Nachos with these ingredients are called Loaded Nachos LOL....I am glad for the knowledge. Have a great day.


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