Tex-Mex Barley Bake

I'm pleasantly surprised by this dish. While I was making it, I just wasn't sure I'd like it. But really, it's just like eating tasty innards of a burrito, topped with crunchy, cheesy nachos. There ain't nothing wrong with that.

Tex-Mex Barley Bake
Courtesy of Rachael Ray



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

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, scallions 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.