Quick and easy cheesy green chile bean bake

Try saying that five times fast. (Actually, don't — just make it for dinner.)

View in browser|nytimes.com Continue reading the main story January 22, 2024 Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne. Enchiladas verdes, but make it beans By Melissa Clark A skillet dinner of spicy beans is a speedy winter staple at my house. Whether cumin-scented and chili-adjacent, or zapped with red pepper flakes, loads of garlic and olive oil, it's a weeknight go-to when work runs long and evenings are short. Is there anything easier or more satisfying on a cold January night? Actually, there might be, and leave it to Ali Slagle to serve it up. Her time-honored secret? Just add cheese! As she's already proven in her Cheddar-capped smoky black beans and her lasagna-like white bean tomato bake, there are few savory, soupy dishes that a gooey lid of melted cheese can't improve. She works her magic again in this new cheesy green chile bean bake, where a layer of creamy Monterey Jack tops a skillet full of pinto beans, poblanos and salsa verde. Serve it over rice, with soft tortillas, or with tortilla chips for scooping. No utensils required. Featured Recipe Cheesy Green Chile Bean Bake View Recipe → Taking a cue from Ali, you could add some grated Parmesan to my skillet mustard chicken with spinach and carrots to cheese it up. Even if you didn't, it's still got plenty of verve from the fresh dill, white wine and scallions in the sauce, plus a good dose of mustard for tang. Or keep your Parmesan for pasta, like Kay Chun's smart, vegetable-forward caramelized brussels sprouts pasta with toasted chickpeas. It's got a mountain of shredded sprouts that cook down until sweet and golden before being tossed with briny capers and soft, earthy chickpeas. Strange to say but some things in this world are not improved by cheese, and one of them is salmon teriyaki, which already has a silky texture and plenty of richness under its syrupy-savory sauce. Serve it with steamed broccoli or snow peas for a light and colorful 20-minute meal. Or if you're feeling like soup, Hetty Lui McKinnon's tofu and tomato egg drop soup is thick and gingery, with an almost porridge-like texture from the soft strands of beaten eggs. Heat-seekers shouldn't stint on adding some chile crisp or hot sauce at the end: It sparks the gentle flavors and rounds everything out. Finally, since it's citrus season, how about a slice of lemon poppy seed poundcake for dessert? I created the recipe a few years ago for a summer picnic menu, but the cake's bright flavors work equally well in the icy depths of winter. It's excellent anytime you're craving lemon cake, which for me is pretty much constantly. As always, you do need to subscribe to get these recipes and the other thousands upon thousands we have at New York Times Cooking. If you need any technical advice, send an email to cookingcare@nytimes.com for help. And if you'd like to say hi, I'm at hellomelissa@nytimes.com. That's it for now. See you on Wednesday. Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Skillet Mustard Chicken With Spinach and Carrots By Melissa Clark 1 hour Makes 6 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Caramelized Brussels Sprouts Pasta With Toasted Chickpeas By Kay Chun 20 minutes Makes 4 servings Kelly Marshall for The New York Times. Food Stylist; Barrett Washburne. Salmon Teriyaki By Ali Slagle 20 minutes Makes 4 servings Mark Weinberg for The New York Times. Food Styling by Barrett Washburne. Tofu and Tomato Egg Drop Soup By Hetty Lui McKinnon 15 minutes Makes 4 servings Dane Tashima for The New York Times Lemon Poppy Seed Poundcake By Melissa Clark 1 hour 20 minutes Makes 8 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018