cheesy-green-chile-bean-bake

🥘 Ingredients

• neutral oil (such as grapeseed)
  1 tbsp
• poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
  2
• salt
• pepper
• pinto beans, rinsed
  2 cans
• salsa verde, or homemade salsa verde
  1 jar or 1 3/4 cups
• cilantro
• grated Monterey Jack cheese
  1 1/2 cups or 6 ounces
• cilantro leaves
  1/4 cup
• lime

🍳 Cookware

• oven
• skillet

1. 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. 2

   In a large, ovenproof skillet , heat neutral oil (such as grapeseed) over medium-high.

   neutral oil (such as grapeseed): 1 tbsp
3. 3

   Add poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped 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 .

   poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped: 2, salt, pepper
4. 4

   Stir in pinto beans, rinsed , salsa verde, or homemade salsa verde , and cilantro stems, finely chopped and simmer until thickened slightly, ⏱️ 2 to 3 minutes .

   pinto beans, rinsed: 2 cans, salsa verde, or homemade salsa verde: 1 jar or 1 3/4 cups, cilantro
5. 5

   Turn off the heat, sprinkle grated Monterey Jack cheese evenly over the top, then broil until melted and browned in spots, ⏱️ 2 to 3 minutes .

   grated Monterey Jack cheese: 1 1/2 cups or 6 ounces
6. 6

   Serve right away topped with cilantro leaves and a squeeze of lime wedges.

   cilantro leaves: 1/4 cup, lime