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| 2 x ca. 30 g | Bacon, cut into sm. squares |
| 6 x ca. 30 g | Chorizo, skinned & crumbled |
| 1/3 Tasse | Dried, 1/2" flour tortilla squares |
| 4 Tasse | Frijoles de Olla |
| 4 | Canned chiles largos or canned jalapenos en escabeche to taste |
| 1/4 x ca. 450 g | Queso anejo, Chihuahua, Romano or Meunster cheese |
| 2 x ca. 30 g | Chicarron (fried crackling), broken into small pieces |
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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.
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