Servings
Font
Back
0 from 48 votes

Chile Relleno Dip

Chile Relleno Dip made with roasted poblano peppers, cream cheese, sour cream, shredded cheese, and seasonings. A tasty Mexican appetizer!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 267 kcal
Course: Appetizer
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.)
  6. Transfer diced poblanos to a large bowl and set aside.
  7. Preheat oven to 350°F.
  8. 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.
  9. 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.
  10. Mix together with a fork or an electric hand mixer until fully combined.
  11. Transfer the dip to a square 8x8 baking dish.
  12. In a small bowl, add the remaining 2 tablespoons of butter and melt in the microwave in 15-second increments.
  13. When melted, add panko breadcrumbs and mix together with a fork until all the breadcrumbs are coated with butter.
  14. Top the dip with the breadcrumb mixture and bake for 35 minutes, or until breadcrumbs are toasted and the dip is bubbling.
  15. 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

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

% 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.