Black Bean-Goat Cheese Dip

• 1 T olive oil, plus more for brushing (optional)
• 1 small onion, chopped (about 1 cup)
• 2 clove garlic, minced
• 1 1/2 t cumin
• 2 can (15 1/2 oz) black beans, drained and rinsed
• 1 c chicken stock
• Salt and freshly ground pepper, to taste
• 2 large poblano peppers
• 1 bunch scallions, sliced (about 1/2 cup)
• 1/2 c coarsely chopped cilantro
• 1 log (11-ounce) fresh goat cheese
• Whole-grain tortilla chips

1. 1. Cook olive oil, onion and garlic in large saucepan, over medium, about 5 minutes. Add cumin,cook 30 seconds. Add 1 can beans and lightly mash with potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 min. Season with salt and pepper. Let cool.
2. 2. Place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 min (can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 min). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to small bowl, toss with scallions and cilantro.
3. 3.Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart souffle or baking dish, spread 1/2 bean mixture. Top with 1//2 cheese, crumbled, and 1/2 pepper mixture. Repeat layering, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Serve hot with tortilla chips on the side.

olive oil, onion, clove garlic, cumin, black beans, chicken stock, salt, peppers, scallions, cilantro, goat cheese, tortilla chips

Taken from www.epicurious.com/recipes/member/views/black-bean-goat-cheese-dip-52655931 (may not work)