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Cheesy Green Chile Bean Bake

By Ali Slagle

Recipe Link

Ingredients

• 1 tablespoon neutral oil (such as grapeseed)
• 2 poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
• Salt and pepper
• 2(15-ounce) cans pinto beans, rinsed
• 1(16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde
• ¼ cup packed cilantro leaves, stems reserved and finely chopped
• 1½ cups/6 ounces grated Monterey Jack cheese
• Lime wedges, for serving

Directions

1. Arrange a rack in the upper third of the oven and heat the broiler to high. (If you don’t have a broiler, see Tip.)
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.

TIP

You can also melt the cheese on the stovetop. Set the heat under the skillet to low, cover the skillet, and cook until the cheese is melted, 2 to 4 minutes.