Tex Mex Barley Bake

Tex Mex Barley Bake
Tex Mex Barley Bake

PREP TIME

55

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

55

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • 2/3

    cup pearled barley

  • 4

    tablespoons butter

  • 2

    cups sugar snap peas

  • 1

    bunch scallions, thinly sliced

  • 2

    cups frozen corn, thawed

  • One

    15-ounce can black beans, rinsed

  • 1

    cup grape tomatoes, halved

  • 2

    tablespoons flour

  • 2 1/4

    cups milk, warmed

  • 3

    cups shredded pepper jack cheese (about 12 ounces)

  • Salt and pepper

  • 2

    cups crushed tortilla chips

Directions

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. 2.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, scallions and 1/2 cup water. Boil to evaporate the water. Stir into the barley with the corn, black beans and tomatoes. 3.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. 4.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.

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