Cheesy Green Chile Bean Bake
Adapted from NYT Cooking (Ali Slagle)
Ingredients
- 1 tbsp 15 ml neutral oil (such as grapeseed)
- 2 poblano chiles or green bell peppers, seeded and coarsely chopped
- to taste salt and pepper
- 30 oz 850 g pinto beans, rinsed (two 15 oz cans)
- 16 oz 450 g salsa verde (16 oz jar)
- 1/4 cup 60 ml cilantro leaves, stems reserved and finely chopped
- 1 1/2 cup 170 g grated Monterey Jack cheese
- to taste lime wedges, for serving
Method
- Arrange a rack in the upper third of the oven and heat the broiler to high.
- Heat the oil over medium-high in a large ovenproof skillet. Add the poblanos and cook undisturbed until browned underneath, 2–3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2–3 minutes.
- Stir in the beans, salsa verde, and cilantro stems, and simmer until slightly thickened, 2–3 minutes.
- Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2–3 minutes.
- Serve right away, topped with cilantro leaves and a squeeze of lime.
Notes
- No broiler? Melt the cheese on the stovetop instead: cover the skillet on low heat and cook until melted, 2–4 minutes.
- Good with tortillas, tortilla chips, rice, a baked sweet potato, or fried eggs.
- Try adding Mexican chorizo, bacon, or spinach with the chiles, or leftover pulled chicken with the beans.