Cheesy Green Chile Bean Bake

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Very tasty, to eat with tortilla chips, and I made quesadillas with the leftovers (the quesadillas were really really good with some roasted sweet potatoes in them!)

https://cooking.nytimes.com/recipes/1025014-cheesy-green-chile-bean-bake


"This quick and easy skillet dinner is somewhere between an easy take on enchiladas verdes (no rolling required) and a complete-meal rendition of chile con queso. The base is a mixture of charred green chiles, pinto beans and store-bought or homemade 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. Serve with tortillas, tortilla chips, rice, a baked sweet potato or fried eggs. You could also add Mexican chorizo, bacon or spinach with the chiles, or leftover pulled chicken with the beans."


Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes

Yield: 4 servings
  • 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 (I made some from dry beans, recipe also posted)
  • 1 (16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde (if you have some tomatillo salsa I made use it for this, or at stores sometimes they call this "enchilada sauce")
  • ¼ cup packed cilantro leaves, stems reserved and finely chopped
  • 1½ cups / 6 ounces grated Monterey Jack cheese
  • Lime wedges, for serving
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.)

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.

Step 3

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

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.


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