Cheesy Green Chile Bean Bake
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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
Method
- Arrange a rack in the upper third of the over and heat the broiler to high
- 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
- Stir in the beans, salsa verde, and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes
- 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.
Source
NYTimes, Ali Slagel