Cheesy Green Chile Bean Bake

The base is a mixture of charred green chiles, pinto beans and salsa verde, which delivers the brightness of tomatillos, chiles, cilantro and lime. Blanket the bean-and-chile mixture with Monterey Jack cheese, then broil until molten.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: 4

Equipment

1 12" ovenproof skillet

Ingredients

1 Tbsp Olive oil
2 ea Poblano chiles, seeds and stems removed, chopped
2 ea 15oz cans pinto beans, rinsed
16 oz Salsa verde 1-3/4 cups
1/4 cup Cilantro leaves with stems, finely chopped
6 oz Monterey Jack cheese, shredded 1-1/2 cups
1 ea Lime, wedges

Instructions

In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes.
1 Tbsp Olive oil, 2 ea Poblano chiles, seeds and stems removed, chopped
Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes.
2 ea 15oz cans pinto beans, rinsed, 16 oz Salsa verde, 1/4 cup Cilantro leaves with stems, finely chopped
Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes.
6 oz Monterey Jack cheese, shredded
Top with cilantro leaves and a squeeze of lime.
1 ea Lime, wedges