Tex-Mex Barley Bake

By slane2

Ingredients

• 2/3 C pearl barley
• 4 T butter
• 2 C sugar snap peas
• 1 bunch green onions, thinly sliced
• 2 C frozen corn, thawed
• One 15-ounce can black beans, rinsed
• 1 C grape tomatoes, halved
• 2 T flour
• 2 1/4 C milk, warmed
• 3 C shredded pepper jack cheese (about 12 ounces)
• Salt and pepper
• 2 C crushed tortilla chips

Details

Servings 8

Preparation

Step 1

In a small saucepan, bring 3 cups water to a boil; add the barley, lower the heat and simmer for 40 minutes. Drain, transfer to a bowl and let cool. Reserve the saucepan.

Meanwhile, position a rack in the upper third of the oven and preheat to 425°. In a large skillet, melt 1 tablespoon butter over medium-high heat; add the sugar snap peas, onions, and 1/2 cup water. Boil to evaporate the water. Stir into the barley with the corn, black beans and tomatoes.

Using the same saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour for 1 minute; slowly whisk in the warmed milk and bring to a simmer, then cook for 1 minute more. Stir in 2 cups cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir this into the barley mixture; transfer to a shallow 3-quart baking dish.

Cover with foil and bake for 18 minutes. Sprinkle the chips and remaining 1 cup cheese on top. Bake, uncovered, until the cheese is melted and the chips are toasted, 10 to 15 minutes.