Cheesy Green Chile Chicken and Bean Bake

 Sometimes the ingredients in the pantry and refrigerator just come together at dinnertime.  That was the case when I didn't have a plan but had seen a NYT recipe that matched what I had.  Plus, I had a bonus: leftover chicken in the fridge!  I love it when no plan actually becomes a plan and there is not a trip to the store involved!

Cheesy Green Chile Chicken and Bean Bake

adapted from New York Times Recipe

Yield: 4 servings

Preheat oven: 350° or broiler

1 Tbsp Canola oil

2 poblano chiles, seeds and stem removed, coarsely chopped

Salt and pepper

2 (15 oz) cans of pinto beans, rinsed

1 (16 oz) jar salsa verde

1 cups shredded chicken

1/4 cup packed cilantro leaves, stems reserved and finely chopped

1 1/2 cups grated Monterey Jack cheese

Lime wedges

In a large oven-proof skillet, heat the oil over medium high. Add the poblanos and cook, until browned, 2-3 minutes.  Season with salt and pepper.  Cook, stirring occasionally, until crisp-tender, 2-3 minutes.

Stir in the beans, salsa verde and chopped cilantro stems.  Simmer until thickened slightly, 2-3 minutes.

Turn off the heat, sprinkle the cheese evenly over the top, bake for about 20 minutes or broil until melted and crowned in spots, 2-3 minutes.   Serve immediately topped with cilantro leaves and a squeeze or two of lime juice.

Serve with a few tortilla chips or Fritos tucked around the sides or as a burrito.

This dish is much better the next day, after the flavors have had an chance to meld.



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