Cheesy Green Chile Bean Bake

1. 1. Ingredients

• 1 tbsp neutral oil (such as grapeseed)
• 2 poblano chiles or green bell peppers, seeds and stem removed, corsely chopped
• 2 (15-oz) cans pinto beans, rinsed
• 1 (16-oz) jar salsa verde, or 1 3/4 cups homemade salsa verde
• 1/4 cup packed cilantro leaves, stems reserved and finely chopped
• 1 1/2 cups / 6 oz. grated Monterey Jack cheese
• Lime wedges, for serving

1. 1. Method

1. Arrange a rack in the upper third of the over and heat the broiler to high
2. In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes
3. Stir in the beans, salsa verde, and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes
4. Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes. Serve right away topped with cilantro leaves and a squeeze of lime.

1. 1. Source

NYTimes, Ali Slagel