Tex-Mex Green Bean Casserole

Directions

1. 1
   Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
2. 2
   Add the green beans and cook until crisp-tender, about 6 minutes.
3. 3
   Drain, rinse under cold water and blot dry with paper towels.
4. 4
   Melt the butter in a large pot or Dutch oven over medium heat.
5. 5
   Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes.
6. 6
   Add the garlic and cook 1 minute.
7. 7
   Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
8. 8
   Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt.
9. 9
   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.
10. 10
    Add the pepper jack and stir until melted, then add the green beans and stir to coat.
11. 11
    Transfer to a 3-quart baking dish.
12. 12
    (You can refrigerate the casserole, covered, for up to 4 hours.)
13. 13
    Bake the casserole until bubbling, about 20 minutes.
14. 14
    Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground.
15. 15
    Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.
16. 16
    Photograph by Ryan Dausch