Tex-Mex Green Bean Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 444
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 61
- Sodium
- 728
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
Kosher salt
2 pounds green beans, trimmed and halved
3 tablespoons unsalted butter
3 poblano chile peppers, seeded and cut into short strips
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups low-sodium chicken broth
Pinch of cayenne pepper
2 cups shredded pepper jack cheese (about 8 ounces)
4 cups tortilla chips
1 teaspoon ancho chile powder
1/2 cup crumbled Cotija cheese (about 2 ounces)
Directions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
- Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.)
- Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.