Umami Recipes
Umami Recipes

Kovach Margolis Recipes

Cheesy Green Chile Bean Bake

4 servings


25 minutes

total time


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 3/4 cups homemade salsa verde

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

1 1/2 cups/6 ounces grated Monterey Jack cheese

Lime wedges, for serving


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.


Serving Size




Total Fat

19 g

Saturated Fat

9 g

Unsaturated Fat

8 g

Trans Fat

0 g




1793 mg

Total Carbohydrate

54 g

Dietary Fiber

15 g

Total Sugars

7 g


27 g

4 servings


25 minutes

total time
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