Chile Relleno Cheese Dip

Why I Love This Recipe

I am absolutely in love with this Chili Relleno Cheese Dip recipe because it perfectly combines the smoky and mild heat of roasted green chilies with the creamy and cheesy goodness of melted Monterey Jack and cheddar cheese. The result is a flavor explosion that satisfies both my cravings for slightly spicy kick and comforting, gooey cheese, making it an irresistible crowd-pleaser for any gathering or game day.

What Are Chile Rellenos?

Chile Rellenos translates to “stuffed peppers” in Spanish and originated in the city of Puebla, Mexico. Traditionally, they are roasted peppers stuffed with cheese and/or meat, dipped in an egg batter, and fried.

They are usually served with red or green salsa or sauce. Traditional Chile Rellenos are really delicious, but they also pack a lot of calories, especially the fried version.

Key Ingredients Needed to Make This Recipe

Large Poblano Peppers - Large poblano peppers are the star ingredient of chile relleno cheese dip. They bring a mild heat and a smoky flavor that defines the dish.

Canned Diced Tomatoes - Canned diced tomatoes provide a rich and tangy flavor to the dip. They add a slightly sweet and acidic taste that complements the other ingredients.

Medium Onion - Onion adds a savory and aromatic flavor to the dip. It provides a subtle sweetness and depth to the overall taste profile.

Canned Diced Green Chilies - Canned diced green chilies bring a mild and smoky heat to the dip. They contribute a distinct flavor that is characteristic of chile relleno dishes. I use mild, but you can go spicy if desired.

Sharp Cheddar Cheese - Sharp cheddar cheese provides a rich and tangy taste to the dip. It melts beautifully, contributing to the creamy and cheesy texture.

Mozzarella Cheese - Mozzarella cheese adds a creamy and stretchy texture to the dip. It melts smoothly and complements the flavors of the other cheeses. Monterey or pepper jack can be substituted for a different flavor profile.

Queso Fresco Cheese - Queso fresco is a soft and crumbly cheese that adds a mild and slightly salty taste to the dip. It adds a delightful contrast in texture and brings a hint of tanginess. TIP: It's delicious when broiled and browned slightly!

How to Make the Salsa

This salsa is fast and easy to put together. It's heated on the stove so that all of the flavors have a chance to combine and it can go into the oven warm.

First, add all of the salsa ingredients to a food processor or blender and pulse until combined. As I mentioned, I like to leave my salsa a little chunky, but you can process it to your desired consistency.

Once blended, pour the salsa into a saucepan over medium heat and allow it to warm up. There is no need to boil it, just stir occasionally as you are preparing the rest of the dish.

How to Roast Poblano Peppers in the Oven

Place the poblano peppers on a baking sheet lined with foil. Put 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.

After 10 minutes, remove the peppers from the plastic bag. Peel off as much charred skin as you can. Remove the seeds and top stem.

Expert 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 my Le Cruset Stoneware which is 12" x 9".
• 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 it in 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 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 plates.
• 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.