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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