First, prep: Cut the green part off the spring onions and feel free to reserve for other recipes because we are only using the white part. Then cut them in half lengthwise. Finely mince the garlic and dice the white onion. Set them aside until needed. 

Let’s cook: Heat the oil over medium heat in a large oven safe pan. Remove the chorizo from its casing, break it apart and add it to the hot pan. Fully cook the chorizo as you stir continuously. Remove from the pan as soon as its ready. Add more oil of needed and cook the diced onions as you stir continuously. When close to a golden brown color, stir in the garlic and cook for 1 minute. Pour in the cooked pinto beans, stir to combine and mash with a potato masher until they are broken down. 

Consistency: Next, mix in the bean broth. For a looser consistency add more broth, and for a thick one, less. I usually add 2 1/2 cups for a loose one. Mix everything until well incorporated. 

Reserve 1/4 of the cooked chorizo for later. Mix the remainder in with the beans. Lower the heat to medium low and let them cook on a gentle simmer for about 5 minutes. 

Meanwhile: Seperatly, pan fry the serranos and spring onions until they bister, brown and soften. When done, season with a touch of salt, and do it to taste. Turn off the heat and set them aside until needed. 

Back to the beans: Season with salt to taste (1/2 tsp kosher salt), and turn off the heat. Evenly spread the mozzarella cheese over the entire bean surface. Place the pan (oven safe) in the oven, broil for 5-6 minutes on low or until the cheese melts and develops golden brown spotting. Then remove from the oven. While being careful with the still hot pan, sprinkle the crumbled queso fresco and reserved chorizo all over the top. Lastly, top it with the spring onions and serranos. ENJOY as a side to a Mexican entree.