Description
Creamy baked Chili Relleno Dip made with roasted poblano or Anaheim peppers, cream cheese, Monterey Jack, and Mexican-inspired seasonings. This warm appetizer is rich, cheesy, and perfect for parties, potlucks, or Cinco de Mayo.
Ingredients
Scale
- 1 (8-ounce) block cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, optional
- 2 Anaheim or poblano peppers
- 1/4 cup Ranchero sauce or enchilada sauce
- 1 1/4 cups Monterey Jack cheese, shredded
Instructions
- Roast the peppers under a broiler, on a grill, or over a gas burner until all sides are charred.
- Place the peppers in a container and cover for 10 minutes.
- Remove the skins, remove the seeds, and dice the peppers.
- Preheat the oven to 350 degrees F.
- Beat the cream cheese, 1 cup of the shredded Monterey Jack, garlic powder, cumin, and cayenne pepper together until smooth.
- Transfer the cream cheese mixture to a small shallow baking dish or pie plate.
- Spread the Ranchero sauce or enchilada sauce over the top.
- Bake for 10 minutes.
- Remove the dish from the oven, add the chopped peppers, and sprinkle with the remaining cheese.
- Bake for 5 more minutes or until the cheese melts.
- Serve warm with tortilla chips.
Notes
- Use poblano peppers for deeper flavor or Anaheim peppers for a milder dip.
- Roasting the peppers gives the dip its signature smoky taste.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Serve the dip warm for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 186
- Sugar: 2
- Sodium: 320
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 8
- Cholesterol: 43