Cheesy Green Chile Bean Bake

 

INGREDIENTS

Yield:4 servings

• 1tablespoon neutral oil (such as grapeseed)
• 2poblano 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
• ¼cup packed cilantro leaves, stems reserved and finely chopped
• 1½cups/6 ounces grated Monterey Jack cheese
• Lime wedges, for serving

PREPARATION

1. Step 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. Step 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. Step 3

   Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes.

4. Step 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.