-
1
In a large saucepan, heat olive oil over medium heat.
-
2
Add onion and garlic and cook until softened, about 5 minutes.
-
3
Stir in cumin and cook 30 seconds.
-
4
Add 1 can beans and lightly mash using a potato masher.
-
5
Stir in chicken stock and remaining can of beans.
-
6
Simmer until very thick (but not pasty), 5-7 minutes.
-
7
Season with salt and pepper.
-
8
Let cool.
-
9
Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame.
-
10
Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes).
-
11
Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle.
-
12
Peel peppers, removing as much of the charred skin as possible without rinsing.
-
13
Seed and coarsely chop.
-
14
Transfer to a small bowl and toss with scallions and cilantro.
-
15
Preheat oven to 375 degrees.
-
16
In the bottom of a 1- to 1 1/2-quart souffle or baking dish, spread half of bean mixture.
-
17
Top with half of cheese, crumbled, and half of pepper mixture.
-
18
Repeat layering once more, ending on pepper mixture.
-
19
Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling.
-
20
Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer.
-
21
Place in oven with dip and bake 10-12 minutes or until crisp.
-
22
Brush with oil and sprinkle with salt, if desired.
-
23
Serve hot with tortilla chips on the side.
