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.