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........

• A Taste of Ojai: Chef Robin Goldstein and Topa MountainWines by Gwendolyn at Wine Predator
• Bean and Cheese Panchos with a California Rosé by Wendy of A Day in the Life on the Farm
• Cabbage Soup with a California Red by Terri of Our Good Life
• California Cooking Gaby Style with California Wine Pairing by Jane of Always Ravenous
• Pairing, California-style: Pea Pesto and a White Rhone Blend by Linda of My Full Wine Glass
• Napa History with Gamble Family Wines & a Lamb Feast with Friends by Nicole of Somm's Table
• Pair Homeroom Mac 'n Cheese with Sparkling Wine by Deanna of Asian Test Kitchen
• Picturing California on the Plate and in the Glass by Jeff of Food Wine Click!
• Savory Dutch Baby, Schramsberg Mirabelle Brut Rosé, and a Few Other California Favorites by Camilla of Culinary Adventures with Camilla
• Sirloin Steak Tacos with Paso Robles Zinfandel by David of Cooking Chat
• Tasting California with Merry Edwards Pinot Noir and GabyDalkin’s Pulled Pork Sliders by Cindy of Grape Experiences

#chorizo, #cheese, #appetizers, #nachos, #guac,

Appetizers, Main Course, Quick, Easy

Mexican California Fusion

Yield: 4 main course servings

Author: Wendy Klik

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.

ingredients:

• 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

instructions:

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.

NOTES:

Adapted from a recipe found in What's Gaby Cooking.

Calories
608.20

Fat (grams)
41.84

Sat. Fat (grams)
19.24

Carbs (grams)
31.74

Fiber (grams)
6.05

Net carbs
25.69

Sugar (grams)
2.02

Protein (grams)
28.03

Sodium (milligrams)
995.47

Cholesterol (grams)
99.95

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Property of A Day in the Life on the Farm

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