Chiles Rellenos Dip
If you’re looking for an absolutely delicious, truly traditional Mexican dish, you can’t do much better than chiles rellenos. Those poblano peppers stuffed with meat and cheese are the ultimate in spicy cuisine. The only drawback we’ve ever seen in them? They’re difficult to share— or they WERE, until now! With our friends at Old El Paso, we’ve figured out a way to turn chiles rellenos into a made-to-share dip that’ll impress and delight your guests. Grab your favorite Old El Paso ingredients and check it out!
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CHILES RELLENOS DIP
– 2 poblano peppers
– 8 ounces cream cheese
– 2 cups shredded Monterey Jack cheese, divided
– 2 garlic cloves
– ½ teaspoon Old El Paso taco seasoning
– 1 – 4-ounce can Old El Paso chopped chiles
– 8 ounces Mexican chorizo, crumbled, cooked and drained of excess grease
– ¼ cup Old El Paso red enchilada sauce
- On a sheet pan lined with foil, roast the poblano peppers under the broiler. Depending on the size of the peppers, it will take 7 to 10 minutes per side for the skin to completely blacken.
- Remove the roasted poblanos from the oven, wrap them in the foil, and let steam for 20 minutes.
- Turn the oven down to 350 degrees Fahrenheit (175 degrees Celsius).
- Peel the charred skin from the peppers, remove the stem and all the seeds, and chop.
- In a medium mixing bowl, beat the cream cheese and 1 cup of the Monterey Jack cheese together until smooth. Add in the garlic and taco seasoning.
- Spread the cream cheese mixture in the bottom of a medium casserole dish. Layer the chopped Old El Paso chiles on top of the cheese, followed by the chorizo and the enchilada sauce. Top with the remaining 1 cup of Monterey Jack cheese and the chopped roasted poblano peppers.
- Bake for 20 minutes, until the cheese has melted.
This dip looks SO GOOD, don’t you think? Have you ever tried anything similar or made a traditional chile relleno before?