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.