Cheesy Green Chile Bean Bake Recipe (2024)

I wanted mine to be a bit heavier on the veggies so I a small red onion, some garlic, a can of those Hatch green chilies and used 2 poblano AND 2 green bell peppers. Loved it. Perfect blend of junky and veggie. Comes together so quickly and easily.

I made this yesterday--it's much better several hours later or the next day, after the flavors have time to marry each other. It was also a little soupy but stiffened up after I let it set on the stove for a while. I will definitely make it again, but might make it the night before and then broil just before I want to serve it.

The comment about using a pan that is not broiler safe doesn't take into account that the pictures are done by a photographer looking for the most aesthetically pleasing picture. I hope you would not down grade a recipe for this reason...

Quick and easy, with plenty of room for embellishments. If you happen to make a wee bit too much, don’t worry. It’ll become the easiest bean burrito ever tomorrow.

New Mexican here. I would say if you can get a jar of New Mexico chopped green chile, that would be a great sub for the salsa verde. You may need to add a bit more seasonings to taste (salt/cumin/garlic/onion). I like it topped with Tapatio. My husband prefers Cholula. Crack some eggs on top, bake. Or let the eggs poach in the bean and salsa liquids. Delicious.

To the individual who questions the quality of the recipe based on the pan in the photo….keep in mind, Food Stylist set the stage for photo shoots. Often times dishes and props are used to make the most delicious looking dish stand out. Don’t shy away from this wonderful, easy dish based on the staging of the photo.

This is basically like her baked black bean dish, which I love with Manchego.

I love both pintos and black beans. I say go for it! Being creative and making the recipe your own is what cooking is all about!

Lovely enchilada in a bowl. Added garlic. Added some extra cilantro to my diet ginger ale for a mock mojito. When is January over?

I’m laying in bed sick, agonizing over what i might cook for my family tonight that will be quick and easy. This recipe caught my eye,but all these comments about the skillet cracked me up and put me in a better mood. Going down to the kitchen now to try it - appreciate the suggestions and different twists - and will grab the first skillet I find and get it done and get back in bed.

I like to mash some of the beans, so it's sort of a mix of refried and whole beans.

Green chile is made with anaheim or hatch peppers. I may try this recipe using anaheims

Freezing won't hurt it a bit, and might even improve the flavors. I would freeze minus the cheese and add it when you're ready to serve.

Pinto beans are simply better tasting for some folks, especially scratch made, and more esthetically pleasing to the eye.

Also, someone looked it up and the dish is ovenproof, sheesh!

Fried egg, avocado on top was great addition. Would love a suggestion for a lower sodium jarred salsa verde, I have been very thirsty after eating this dish!

Made this with Rancho Gordo pinto beans, a jar of spicy green chile sauce from NM, and served over homemade buttermilk cornbread. Though you can eat RG beans plain and they shine, this was a nice complete meal.

Incredibly good! I used homemade salsa verde. Also used Great Northern beans because I prefer white beans to pinto and was glad I did. Served with soft corn tortillas. Will definitely make again soon.

This was really good! We like all the cheesy bean variations. This is a little more effort but still easy to make. We’ll definitely have it again.

Even better the next day as "shakshuka" or huevos rancheros. With warmed corn tortillas and eggs & baked in the oven in a cast iron skillet.

I fried the peppers (de-seeded jalapenos) in oil with about a teaspoon of garam masala -- really fragrant. Also chopped some fresh mushrooms with the cilantro. Crowd favourite. As easy as advertised, although it took longer than 2-3 minutes per step.

Made this tonight in about 10 minutes with a couple of sorry looking poblano chili peppers and one jalapeño. Cooked exactly as the recipe was written with only a touch of garlic powder. Ate with rice.I’m gonna keep 2 cans of pinto beans and a jar of salsa verde in my pantry permanently!It was delicious, can’t wait to try it with a fried egg!!

Super easy and delicious. As suggested by the author, I added a pound of Mexican chorizo in the beginning. Also added some jalapeños and sliced black olives on top of the cheese under the broiler. Served with tortillas, some of us used it like a taco filling, others like chili with tortillas on the side. Either way it was quick, easy and delicious.

Perfect meatless Monday dish that you can swap up a lot of ways. I used 4 peppers, blistered them up first, and added about 3/4 of frozen corn, cumin, and Penzey’s Forward seasoning. Next time I’m tempted to add squash for the full Americas trinity. Served with hot corn tortillas and avocado. The best part was getting my daughter to make fresh salsa verde.

This was quick and good! I first sautéed diced half onion and minced garlic then followed the recipe. Then baked the assembled dish w extra cheese at 425 w eggs cracked on top for about 10 mins and broiled on high to brown the cheese. Pickled onions adds a nice crunch and tang as a garnish.

This was really good, and everyone loved it. I used the linked recipe for the home-made salsa verde and also added some chorizo.

I used black beans and cheddar cheese with Anaheim and mini multicolored peppers instead of pinto, jack cheese, and poblano peppers and it was GREAT!

Agreed with other reviewers about adding veggies. Added a small zucchini and could have happily added more. Amped up the flavor with cumin and chili powder, plus a bit of garlic and onion. This was totally fine on day one but exceptional by day 3. I think the best way I served it was as a side with an egg for breakfast.

Added some chili powder and corn, it was good.

Halved for two (we still have a serving left); added a chopped onion, cumin, chili pepper, and a bit of cayenne; served with rice. Delicious & easy!