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 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.