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hand dipping a chip in to the chile relleno skillet dip

Chile Relleno Dip Skillet

If you love Chile Rellenos but not all the work you are going to love my skillet Chile Relleno Dip.  Perfect for tailgating this month all the way through Superbowl!
4.61 from 64 votes
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Course: Savory Dips and Spreads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 people
Author: Jennifer Stewart

Ingredients

  • 4 ounces green chiles chopped
  • 1 tablespoon Southwest Seasoning or taco seasoning
  • 16 ounces cream cheese softened
  • 3 cups Mexican cheese shredded
  • 2 poblano peppers roasted, peeled, and seeded
  • 1/2 cup green enchilada sauce

Instructions

Prepare the Poblano Peppers

  • Roast in the oven at 400F or on the grill until the skins start to turn a black or charred color.
  • Cool then peel and remove seeds and stems.
  • Chop and set aside or store for later.

To Prepare Chile Relleno Dip Skillet

  • Preheat oven to 350F.
  • Cream together cream cheese, seasoning, green chiles, enchilada sauce, and 1 cup of the shredded cheese.
  • Hand mix in the poblano peppers.
  • Spread in a 10 inch skillet
    .
  • Top with remaining 2 cups of shredded cheese.
  • Bake for 15 minutes or until the edges are bubbling and the cheese is melted and turning a golden brown.
  • Remove from the oven and let cool for 5 minutes.
  • Serve with chips!

Notes

  • You can also cook this in a crockpot or slow cooker on low for 90 minutes.
  • If you like this recipe, don't forget to comment and rate it with some stars:)

Nutrition

Serving: 1 | Calories: 364kcal | Carbohydrates: 7g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 981mg | Fiber: 1g | Sugar: 4g