Cheesy Green Chile Bean Bake

INGREDIENTS

• 1 Tbs neutral cooking oil

• 2 poblano chiles or green bell peppers, seeds removed, coarsely chopped

• Salt and pepper

• 4 cups Dapple Grey Beans, cooked

• 16 oz jar salsa verde or 1 ¾ cup homemade salsa

• ¼ cup packed cilantro leaves, stems reserved and finely chopped

• 1 ½ cups or 6 oz grated Monterey Jack cheese

• Lime wedges, for serving

INSTRUCTIONS

Arrange a rack on the upper third of the over and heat the broiler to high.

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.

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

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.