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Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Cover pan and cook until kale is wilted and tender, 8–10 minutes. Uncover and continue to cook, stirring frequently, until water is evaporated, about 1 minute. Add beans and reserved chopped poblano chiles and cook, stirring occasionally, until heated through, 2–3 minutes. Transfer to a large bowl and let cool slightly. Add ¼ cup salsa verde and ½ cup Monterey Jack cheese and stir to combine. Season with salt; set filling aside.
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