Cheesy Green Chile Bean Bake

By Ali Slagle

Updated January 21, 2024

  • A cast-iron skillet is full of cheesy green chile bean bake with a scattering of cilantro and a spoon stuck in.
    Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(5,651)
Comments
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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.

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Ingredients

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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 grams carbs; 38 milligrams cholesterol; 491 calories; 6 grams monosaturated 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

  1. 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.)

  2. 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.

  3. Step 3

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

  4. 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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Ratings

5 out of 5
5,651 user ratings
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Comments

keith c

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.

505

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.

Tiffany

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.

BillNYC

This looks so simple (it is), but it's insanely good.

Chaim Goodman-Strauss

Question: Do you think it would work to sub black beans for pintos in this recipe?

Rebecca L.

Had half a package of leftover Trader Joe's Hardwood Smoked Pulled Pork, so stirred it into the beans and peppers. Not fancy, but it sure is fast and easy -- and my husband requested it twice this week, so into the rotation it goes. Resounding yes to everyone who suggested adding a small can of chopped green chiles.

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