2 cans pinto beans, drained
1 bunch green onions, sliced
1/2 pound Mulay’s Chorizo; cooked and crumbled
3 small poblano peppers
1 tomato, chopped
1 cup grated Monterey Jack cheese
Put the poblano peppers under a broil and roast until skin is dark brown and blistered. Put into a plastic zipper bag and let rest about 10 minutes. Remove from bag and remove the skin and seeds. Dice peppers and set aside. Combine the remaining ingredients except cheese. Pour into a 2 quart baking dish. Cover and bake at 350F for 30 minutes. Uncover, top with the cheese and bake another five minutes.