Chile Relleno Dip
User Reviews
4.7
48 reviews
Excellent
Chile Relleno Dip
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Chile Relleno Dip made with roasted poblano peppers, cream cheese, sour cream, shredded cheese, and seasonings. A tasty Mexican appetizer!
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Ingredients
- 3 medium poblano peppers
- 3 tablespoons unsalted butter, divided
- 1 (15-ounce) can yellow corn, drained and rinsed
- 1/2 medium onion, diced
- 2 teaspoons minced garlic
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 1 cup shredded Mexican-blend cheese
- 1 teaspoon kosher salt
- 1 tablespoon lime juice (about 1/2 lime)
- 1/4 teaspoon ground cumin
- 1 cup panko breadcrumbs
- optional garnish: cilantro and jalapenos
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Instructions
- Line a baking sheet with aluminum foil and place the poblanos on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
- Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the poblanos and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
- Remove from the oven and loosely cover the peppers with aluminum foil or plastic wrap to keep in some of the heat to help them steam. Let them sit for 5 minutes.
- Uncover the peppers and pull and rub off as much of the blackened skin as possible. It doesn’t have to be perfect. (View step-by-step photos on how to roast poblano peppers.)
- Transfer the clean peppers to a cutting board, discard the stems, and finely dice them. (If you don’t want the dip to be a little spicy, you can remove and discard the seeds before dicing. Otherwise, leave them in.)
- Transfer diced poblanos to a large bowl and set aside.
- Preheat oven to 350°F.
- Heat 1 tablespoon of butter in a small skillet over medium-high heat. When melted, add corn, onion, and garlic. Saute for 8 minutes, stirring occasionally, until onions have softened.
- Transfer the corn mixture to the large bowl with roasted poblanos. Add the cream cheese, sour cream, shredded cheese, salt, lime juice, and ground cumin.
- Mix together with a fork or an electric hand mixer until fully combined.
- Transfer the dip to a square 8x8 baking dish.
- In a small bowl, add the remaining 2 tablespoons of butter and melt in the microwave in 15-second increments.
- When melted, add panko breadcrumbs and mix together with a fork until all the breadcrumbs are coated with butter.
- Top the dip with the breadcrumb mixture and bake for 35 minutes, or until breadcrumbs are toasted and the dip is bubbling.
- Serve with tortilla chips and enjoy.
Notes
- Give this dip some extra spice! Add a pinch of cayenne pepper, red chili flakes, or some diced jalapenos with the seeds intact.
- To make the dip gluten free, use gluten free panko breadcrumbs.
- Add in some meat! Browned ground beef or cooked shredded chicken would both be delicious options to beef up this recipe.
- Want to speed things up? Freshly roasted poblanos are best here but when you’re in a hurry, replace them with canned green chiles in a pinch.
- Lighten it up! Replace the sour cream with your favorite plain Greek yogurt for a lower-fat and tangy twist.
- If you can’t find panko, use crushed Ritz crackers or pork rinds on top for an unforgettable crunchy crust.
- To make ahead of time: Fully assemble the dip, cover the dish with a lid, and leave it in the fridge for up to 2 days. When your guests are on their way over, pop it in the oven so they can enjoy hot and fresh dip as soon as they arrive!
Nutrition Information
Show Details
Serving
1serving
Calories
267kcal
(13%)
Carbohydrates
20g
(7%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
686mg
(29%)
Potassium
316mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
640IU
(13%)
Vitamin C
39mg
(43%)
Calcium
200mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 686mg | 29% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 39mg | 43% |
| Calcium | 200mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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