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Frijoles Charros

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Creamy, comforting Frijoles Charros with chorizo and bacon, topped with crispy tortilla strips and crumbled cotija cheese.

Charro Frijoles are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
Creamy pinto beans cooked with bacon and chorizo, topped with cripsy tortilla strips and cotija cheese

You know the bean dip that you get at the local Mexican restaurant? Well, if you are anything like my family you devour it within minutes..and ask for more! These Frijoles Charros a.k.a. cowboy beans are reminiscent of those beans only made into a flavorful, filling soup. Perfect for these cold winter nights. Creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you’ve got a family friendly meal in a bowl. 

Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
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Frijoles Charros

Creamy, pinto beans slow cooked with chorizo and bacon topped with crunchy tortilla strips and cotija cheese.
Course Appetizer, Soup
Cuisine Mexican
Keyword Appetizers, Bean Dip, Game Day Food, Pinto Beans
Servings 6

Ingredients

  • 8 oz. bacon cut into lardons
  • 8 oz. chorizo ground
  • 2 cups yellow onion diced
  • 1 cup celery ribs and leaves, diced
  • 1 cup carrot diced
  • 1 tsp. garlic minced
  • 8 cups or 4 – 16 oz. cans pinto beans
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. chili powder
  • ½ serrano pepper minced
  • 2 cups chicken broth
  • Garnish:
  • Cotija cheese
  • Cilantro
  • Tortilla chips

Instructions

  • Heat a large cast iron or heavy bottomed pot over medium heat.
  • Brown bacon and chorizo, stirring continuously about 10 minutes.
  • Add onion, celery, carrot and garlic. Cook for 2-3 minutes.
  • Add beans, cumin, oregano, chili powder and serrano pepper.
  • Add broth and simmer over medium low heat for 45 minutes.
  • If desired, using an immersion blender, blend ¼ to ½ of the soup. This will give a nice texture to the soup, but is not necessary.
  • Garnish with cotija cheese, cilantro and tortilla chips.

Multi-Use Recipe

  • Frijoles Charros doubles as a dip! Perfect for #cincodemayo or #gameday or any other gathering of friends. This is perfectly dippable! Set it out aside your favorite guacamole and pico de gallo for a Mexican themed spread.
  • Make it extra cheesy! Top with shredded Monterrey Jack cheese and let it get all melty. Maybe add a few diced green chilies to the top.

Bacon Wrapped Poblano

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Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smoky bacon and served on a plate of corn crema

Bacon wrapped poblano stuffed with Oaxaca cheese and sausage served in corn crema

One of my favorite dishes to make are Bacon Wrapped Poblanos. I’ve made them a million different ways, but this might just be my favorite. If you’ve ever tried a poblano pepper, sometimes called pasilla pepper, you know that one time you’ll get a spicy one and other times they have a definite kick to them, which makes this sweet corn crema the perfect way to eat these up! These babies are stuffed with a creamy Mexican melting cheese called Oaxaca and spicy crumbled sausage, them wrapped up in a smoky piece of bacon. You’ll want to make extra of these!

Bacon Wrapped Poblanos are hearty enough to serve as a main dish or perfect for an appetizer.  Serve with Enchiladas Suiza and a plate of freshly shredded lettuce, sliced tomato and avocado.  If you are having friends over, set out a couple poblanos, a batch of Frijoles Charros, your favorite tortilla chips and pico de gallo for an Out West inspired gathering.

Related Recipes

  • Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca
  • Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
  • Carne en su Jugo
Stuffed poblano wrapped in bacon in cream corn sauce
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Bacon Wrapped Poblano

Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smokey bacon and served on a plate of corn crema
Course Appetizer, Main Course, Side Dish
Cuisine Mexican
Keyword bacon wrapped peppers, pasilla pepper, stuffed pepper, stuffed poblano
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5

Ingredients

Poblano Peppers

  • 5 poblano peppers (pasilla peppers)
  • 1 lb hot ground sausage
  • 10 oz Oaxaca cheese, grated (found in Mexican section of dairy)
  • 5 slices bacon

Corn Crema

  • 1 tbsp vegetable oil
  • 1/4 cup yellow onion, diced
  • 2 cup corn, frozen
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp cilantro, chopped
  • 1 tsp lime juice, fresh
  • 1/2 tsp sugar

Instructions

Bacon Wrapped Poblano

  • Heat oven on broil
  • Place poblano peppers on sheet pan and broil on each side until blackened
  • Remove from oven and quickly place in a bowl with lid.  Leave here for about 5 minutes to allow the skin to steam off.  After 5 minutes, remove and place on cutting board.
  • Carefully, using the back side of your knife, scrape off the blackened skin. Make a small slip in one side of the pepper and remove seeds.
  • In a medium pan over medium heat, cook sausage untl browned and crumbled.
  • Place bacon slices between two thick paper towels and microwave for two minutes, cooking partially.  Set aside.
  • Stuff peppers with 1/5 of cheese and 1/5 of cooked sausage.
  • Wrap a piece of par cooked bacon around each pepper and secure with a toothpick. 
  • Place on a sheet pan and bake for about 10 minutes while you make the corn crema.

Corn Crema

  • Heat oil in a medium pan over medium heat.  Saute onion until softened about 2 minutes. Add corn and cook another two minutes. Add chicken broth, cream, cilantro, lime and sugar. Remove from heat. 
  • Blend mixture using an immersion blender or pour into a standard blender and blend until creamed.

Plate

  • Place a ladle of the corn crema on plate, set poblano on top and serve with desired garnishes such as lime and cilantro.