Cheesy Green Chile Bean Bake
Updated January 21, 2024
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
1 (16-ounce) jar salsa verde, or 1 ¾ cups homemade salsa verde
¼ cup packed cilantro leaves, stems reserved and finely chopped
1 ½ cups/6 ounces grated Monterey Jack cheese
Lime wedges, for serving
Nutritional analysis per serving (4 servings)
54 grams carbs; 38 milligrams cholesterol; 491 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 15 grams fiber; 1793 milligrams sodium; 27 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
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.
Private Notes
Comments
I wanted mine to be a bit heavier on the veggies so I a small red onion, some garlic, a can of those Hatch green chilies and used 2 poblano AND 2 green bell peppers. Loved it. Perfect blend of junky and veggie. Comes together so quickly and easily.
New Mexican here. I would say if you can get a jar of New Mexico chopped green chile, that would be a great sub for the salsa verde. You may need to add a bit more seasonings to taste (salt/cumin/garlic/onion). I like it topped with Tapatio. My husband prefers Cholula. Crack some eggs on top, bake. Or let the eggs poach in the bean and salsa liquids. Delicious.
I made this yesterday--it's much better several hours later or the next day, after the flavors have time to marry each other. It was also a little soupy but stiffened up after I let it set on the stove for a while. I will definitely make it again, but might make it the night before and then broil just before I want to serve it.
Have made this several times for a meal or as a pot luck appetizer. Tonight, added the leftover corn from last night’s dinner and served over baked sweet potatoes. Another delicious variation.
This dish has become such a staple in our household we have a special song we sing about it every time we make it. Hats off to Ali Slagle! After making it 4757474 times I now add a jalapeño or two to the poblanos and we always serve it over tortilla chips and rice. So GOOD and so easy.
I make this dish once a week in different variations. During this season, I use mild fresh Hatch chiles and my go-to sauce is Tatemada Salsa Molcajete. Delicious!