Tex-Mex Green Bean Casserole

Ingredients:

• 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)

Preparation:

1. Preheat oven to 190°C.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake the casserole until bubbly, about 20 minutes. Meanwhile, in a food processor, pulse the tortilla chips with the ground ancho chili until coarse crumbs form.
7. Sprinkle the casserole with crumbled cotija cheese and crushed tortilla chips; bake until golden brown, another 5 minutes.