In a large skillet over high heat, add 1/4 c vegetable oil. Add the onion, garlic, and jalapeño and let sit, undisturbed, for 3-4 minutes; the vegetables should sizzle upon contact with the oil. Cook until the onions, garlic, and jalapeño are tender and charred, 4-5 minutes. The jalapeño may cause you to cough, so make sure to have the fan on and window open.

Remove the pan from the heat, using tongs, and transfer onions, garlic, and jalapeno to a blender or food processor; leave the excess oil in the pan for later use. Add the vegetable or chicken bouillon and beans to the blender, with the liquid included, and blend until just smooth-add 1/4 c of water if the mixture is too thick.

Add the bacon grease to the pan with the reserve oil and heat over medium. When hot, add the bean mixture back to the pan to refry them. Be careful, the beans will pop and sputter as the water evaporates. Stir the beans occasionally for about 8 minutes until thickened. Taste for salt and pepper, then stir in the 1/2 c of mozzarella cheese. Remove from the heat and allow to rest for 5-10 minutes.

To serve, sprinkle with cotija, cilantro, lime, and pickled red onion. Enjoy with chips as an appetizer, or as a side to your favorite Mexican dishes!