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