MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Green Chile Bean Bake
Categories: Beans, Chilies, Salsa, Herbs, Cheese
Yield: 4 servings

1 tb Neutral oil
2 Poblano chilies; seeded,
- stemmed, coarse chopped
Salt & pepper
30 oz (2 cans) pinto beans;
- rinsed
16 oz Jar salsa verde
1/4 c Packed cilantro leaves;
- stems reserved & fine
- chopped
6 oz Grated Monterey Jack cheese
Lime wedges; to serve

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.)

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.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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