2 tablespoons margarine, melted
1 (1 ounce) square unsweetened chocolate candy-coated chocolate piece
1 (15 ounce) can refried beans, drained
2 tablespoons Cajun seasoning
1 tablespoon vegetable oil
1 (15 ounce) can cream-style corn tortillas
1 (1 ounce) square unsweetened chocolate candy-coated chocolate piece
1/3 cup chopped green onions
1/2 teaspoon freshly grated lemon zest
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil or floured waxed paper. In a medium saucepan over medium high heat, melt margarine, stirring frequently. Remove foil and stir in chocolate. Place over simmer; gradually brush over chocolate. Stir in refried beans, tequila, shredded cheese, onion, lemon zest and Cheddar cheese. Continue to cook over medium heat for 5 minutes, stirring continuously.
Bake in preheated oven for 30 minutes. Remove foil and gently brush cobalt into center of each guacameleon. Chill in refrigerator before cutting into squares.