Some Mexican food dishes are so exquisite, but also somewhat laborious to make! Case in point: Chiles Rellenos. When made the old-school way their preparation can take the better part of an hour. If not more! But this tasty and, above all, easy and quick Chile Relleno Dip boasts ALL the flavor and relieves us from all that fuss. Not to mention it is a great addition to your Super Bowl (or any party) spread.
As you probably know, traditional Chiles Rellenos are not that hard to make, but they do take time. And for most people, time is at a premium. And that’s why this Chile Relleno Dip works so well. It takes all that fuss out of the equation.
This does not mean, by any stretch of the imagination, that there isn’t a flavorful recipe for traditional Chiles Rellenos in our future. Oh, ye of little faith, there is! And if you enjoy cooking, you will love every minute of preparation and every bite of it.
But today, for the sake of expediency and the imminence of Game Day, this Chile Relleno Dip will do very nicely.
And last, but not least, remember to check out our other recipes for your Game Day party! Take these scrumptious Amazeballs Guacamole Bites, for example. Or this Three-Dip Field, yes siree! Or go visit our blog; we have so many recipes for you to try and enjoy!
Chile Relleno Dip
Ingredients
- 2 units Poblano peppers
- 1-4oz can mild green chiles drained
- 1-8oz package cream cheese at room temperature
- 1 1/2 cups shredded Mexican, Quesadilla or Fiesta blend cheese
- 6 tbsp Red enchilada sauce
- pickled jalapenos topping, optional
- tortilla chips for serving
Instructions
- Blister the Poblano peppers:
- This can be done using either method:Stove top: Heat a large heavy pan/skillet over high heat. Once hot, turn down heat to medium. Wash the Poblanos under running water, pat them dry and place them in the hot pan, flipping them often. The point here is to only blister the skin so that it peels easily. Do not burn the flesh of the Poblano peppers. Broiler: Turn on broiler and set it to "High". Line a baking sheet with parchment paper. Broil chiles, flipping once, 10 – 11 minutes, depending on your broiler and being watchful, lest they burn. We just want the peppers' skin blistered. Once the peppers' skin has evenly blistered, remove them from the oven and place them in a plastic bag and close it tight. Let them sweat for 15 – 20 minutes and then peel off skin. Remove veins and seeds and chop them.
- Mix and Bake:
- Preheat oven to 375 F. In a large bowl combine chopped Poblanos, green chiles, cream cheese, 1/2 cup shredded cheese blend and 4 tbsp enchilada sauce . Beat with a mixer on medium-high until smooth, 2 minutes. Transfer to a baking dish and spoon the remaining 2 tbsp of enchilada sauce on top. Evenly sprinkle the remaining shredded cheese on top of the sauce. Bake until the dip is bubbling, about 20 minutes. If you so desire, you can top the dip with chopped pickled jalapenos.
- Enjoy with tortilla chips.
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