Tex-Mex Green Bean Casserole

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8

If you love green bean casserole in a creamy sauce with a crisp, contrasting topping, you'll surely love this Tex-Mex-inspired version. The cooking principle is the same, but the ingredients are replaced with ingredients typical of the fascinating Tex-Mex cuisine. Instead of the usual sweet pepper, we use poblano peppers (a mild-flavored chili pepper), and instead of regular cheese, we use spicy Pepper Jack and Mexican Cotija cheese. The breadcrumbs in the topping are replaced with crushed tortilla chips with ground ancho chili. The casserole is deliciously flavorful, spicy, and tangy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g green beans, ends removed, pods broken in half
3 tablespoons unsalted butter
3 poblano peppers, seeded and cut into short strips
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp. premium flour
1.5 cups low-fat cream (10%)
1.5 cups lightly salted chicken broth
A pinch of cayenne pepper
2 cups grated Pepper Jack cheese (about 220 g)
4 cups tortilla chips
1 tsp ground ancho pepper
0.5 cup crumbled cotija cheese (about 60 g)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: green beans, poblano pepper, cream, pepper jack cheese, Cotija cheese, tortilla, ground cayenne pepper, ancho pepper

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water, and pat dry with paper towels.

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the poblano peppers and onion, season with salt, and cook, stirring occasionally, until the peppers are soft, about 7 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
Stir in the cream, chicken broth, cayenne pepper, 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, stirring occasionally, until the sauce thickens, about 5 minutes.
Add the grated Pepper Jack cheese and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish.

At this point, you can cover the casserole and refrigerate it for up to 4 hours.
Bake the casserole until bubbly, about 20 minutes. Meanwhile, in a food processor, pulse the tortilla chips with ground ancho chili until coarse crumbs form.
Sprinkle the casserole with crumbled cotija cheese and crushed tortilla chips; bake until golden brown, another 5 minutes.

Categories:

recipe / Oven / Autumn dishes / Festive dishes / Dinner party / Main courses / Side dishes / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / Tex-Mex

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