Chile Relleno Cheese Dip

20 servings
1 hr 5 min

If you like Chile Rellenos, you are going to love this Chile Relleno Cheese Dip Recipe! This appetizer is basically the classic Mexican dish in a melty, cheesy poblano dip form that’s perfect for parties, BBQs, and celebrations. You also get the flavors of a chile relleno without the frying, so really, this dip is better for you than the original dish. Any excuse to have roasted peppers, cheese, and salsa in a homemade dip with tortilla chips is ok with me! You also get the flavors of a chile relleno without the frying, so really, this dip is better for you than the original dish.

A tortilla chip with Chile Relleno Cheese Dip on it.

Layers of the Chile Relleno Cheese Dip.

Baked Chile Relleno Cheese Dip nicely charred under the broiler!

Chile Relleno Cheese Dip
Recipe details
  • 20  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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Ingredients
Salsa
  • 2 cans diced tomatoes, drained (14 oz)
  • 1 medium onion, quartered
  • 1 8 oz can diced green chilies
  • 3-4 cloves garlic
  • 3 tbsp fresh cilantro
Peppers and Cheese
  • 5-6 large poblano peppers
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup mozzarella or Monterey jack cheese, shredded
  • 10 oz queso fresco, crumbled
Instructions

Add all of the salsa ingredients to food processor and pulse until blended but still a little chunky. Pour the salsa into a medium saucepan and warm over medium heat.
While the salsa is heating, put the poblano peppers on a baking sheet lined with foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
Once roasted, remove the peppers from the oven and place them in a sealed plastic bag for 10 minutes to steam. Turn on the oven to 375°F.
After 10 minutes, remove the peppers from the plastic bag. Peel off as much charred skin as you can, but don't worry if there is a little still on the pepper. Cut a slit in the side, and remove the seeds and top stem. Repeat with all of the roasted peppers and then dice into ½" pieces.
Shred and crumble the 3 kinds of cheese and mix them together in a medium mixing bowl.
Pour the warm salsa into the bottom of the baking dish. Take half of the chopped roasted poblanos and spread them out over the salsa in a layer. Top the peppers with half of the cheese mixture. Repeat the layer with the rest of the poblanos and cheese.
Bake the dip in the oven at 375°F for 20 minutes. Turn the broiler on high and brown the top of the dip for an additional 3-5 minues. Remove the dish from the oven, allow it to cool for a few minutes and then serve immediatly with your favorite tortillas chips!
Tips
  • Poblano peppers aren’t always spicy, so if you want to add some more heat to this dish, add some fresh jalapenos or serrano peppers to the salsa.
  • Use an oven-safe deep dish. I used a 12″ x 9″ size.
  • Before roasting the peppers, remove as much of the stem as you can so they don’t catch on fire under the broiler.
  • Try to remove as much of the charred skin as you can from the peppers. It has a bitter taste that will interfere with the rest of the dish. However, if you have a little left on the pepper, don’t worry. A small amount is fine.
  • Make sure you drain the tomatoes before adding to the salsa. You can also drain the salsa through a mesh strainer before warming on the oven to make sure it’s not too watery.
  • Serve this dish warm so that everyone can enjoy all of those melted cheeses.
  • When serving to a crowd, I would suggest having a serving spoon handy so that your guests can get all of the goodies in the dip on their plate.
  • Since this dip is hearty, use tortilla chips that are thick if you can. You can make your own homemade chips (baked or fried) or store-bought chips.
Emily | emilyfabulous.com
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