Chile Relleno Dip

🥄 Ingredients

• 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. 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. 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. 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. 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. 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. 6

   Transfer diced poblanos to a large bowl and set aside.

7. 7

   Preheat oven to 350°F.

8. 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. 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. 10

    Mix together with a fork or an electric hand mixer until fully combined.

11. 11

    Transfer the dip to a square 8x8 baking dish.

12. 12

    In a small bowl, add the remaining 2 tablespoons of butter and melt in the microwave in 15-second increments.

13. 13

    When melted, add panko breadcrumbs and mix together with a fork until all the breadcrumbs are coated with butter.

14. 14

    Top the dip with the breadcrumb mixture and bake for 35 minutes, or until breadcrumbs are toasted and the dip is bubbling.

15. 15

    Serve with tortilla chips and enjoy.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.