Equipment
Ingredients
Main
- 15 ml vegetable oil, liquid
- 2 poblano pepper, coarsely chopped
- 2 g salt
- 1 g black pepper
- 800 g pinto beans, rinsed
- 473 ml salsa verde
- 8 g cilantro, stems and leaves separated
- 138 g monterey jack cheese, grated
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Preheat the oven broiler to high (approximately 260°C/500°F) and set the oven rack to the upper third position.
Heat the vegetable oil in an ovenproof skillet over medium-high heat. Add the chopped peppers and cook without stirring for 2 to 3 minutes until browned on the bottom. Season with salt and black pepper, then cook for another 2 to 3 minutes while stirring occasionally until the peppers are crisp-tender.
Add the rinsed pinto beans, salsa verde, and chopped cilantro stems to the skillet. Simmer the mixture for 2 to 3 minutes until the liquid thickens slightly.
Remove the skillet from the heat and sprinkle the grated Monterey Jack cheese evenly over the top. Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted and shows light brown spots. Garnish with cilantro leaves and serve with lime wedges.
Chef's Notes
- For an extra layer of flavor, consider using fire-roasted poblano peppers. You can achieve this by charring them directly over a gas flame or under the broiler before chopping.
- Don't overcrowd the skillet when sautéing the poblanos. Allowing them space to brown will develop a deeper, more complex flavor profile.
- Taste and adjust the salt and pepper after adding the salsa verde, as some salsas can be quite salty.
- If you prefer a spicier dish, incorporate a pinch of cayenne pepper or a diced jalapeño along with the poblanos.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 minutes — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a skillet over medium heat or in a microwave until the internal temperature reaches 74°C/165°F.
