Cheesy Green Chile Bean Bake
This speedy and straightforward one-pan dinner falls somewhere between a simplified version of enchiladas verdes (no need for rolling) and a full-fledged meal inspired by chile con queso. It starts with a blend of roasted green chiles, pinto beans, and either store-bought or homemade salsa verde, providing the vibrant flavors of tomatillos, chiles, cilantro, and lime.Cover the bean and chile mixture with Monterey Jack cheese and broil until it's gooey and delicious. Serve it alongside tortillas, tortilla chips, rice, a baked sweet potato, or fried eggs. If you like, you can also add Mexican chorizo, bacon, or spinach along with the chiles, or use leftover pulled chicken with the beans for added variety.
- 1 tablespoon of neutral oil like grapeseed
- 2 poblano chiles or green bell peppers chopped coarsely, with seeds and stems removed
- Salt and pepper to taste
- 2 cans 15 ounces each of rinsed pinto beans
- 1 jar 16 ounces of salsa verde, or 1 and 3/4 cups of homemade salsa verde
- 1/4 cup of cilantro leaves tightly packed, with finely chopped stems
- 1 and 1/2 cups 6 ounces of grated Monterey Jack cheese
- Lime wedges for serving
- Position an oven rack in the upper third and preheat the broiler to high. (For those without a broiler, please refer to the Tip below.)
- In a generously sized, oven-safe skillet, heat the oil over medium-high heat. Add the chopped poblanos and allow them to brown without disturbance, which should take about 2 to 3 minutes. Season with salt and pepper, and then continue cooking, stirring occasionally, until they reach a crisp-tender state, which should take another 2 to 3 minutes.
- Add the pinto beans, salsa verde, and finely chopped cilantro stems into the skillet. Allow the mixture to simmer until it thickens slightly, usually around 2 to 3 minutes.
- Please turn off the heat, evenly distribute the grated cheese over the top, and then place it under the broiler until the cheese is thoroughly melted and displays some browned spots, which should take about 2 to 3 minutes. Serve immediately, garnished with cilantro leaves and a squeeze of lime.
If you prefer, you can also melt the cheese on the stovetop. Reduce the heat under the skillet to low, cover it, and cook until the cheese has melted completely, which typically takes 2 to 4 minutes.