If you like chile rellenos, you are going to love this Chile Relleno Cheese Dip Recipe! This dish is basically the classic Mexican dish in a melty, cheesy poblano dip form that's perfect for parties, BBQs, and celebrations.
I've started ordering Chile Rellenos whenever we go out for Mexican food. I love to try different variations of this classic Mexican dish and indulge in the fried peppers with cheese. Since this dish is my new favorite, I've made a few versions of my own at home including my Baked Chile Rellenos and my Chile Relleno Enchiladas.
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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 For This Recipe
- 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.
If you get a chance to make this Chile Relleno Cheese Dip, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Chile Relleno Cheese Dip
Equipment
- aluminum foil
Ingredients
Salsa
- 2 cans diced tomatoes, drained (14 oz)
- 1 medium onion, quartered
- 1 8 ounce can diced green chilies
- 3-4 cloves garlic
- 3 tablespoon fresh cilantro
Peppers and Cheese
- 5-6 large poblano peppers
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella, shredded (can sub Monterey or pepper jack)
- 10 ounces queso fresco, crumbled
Instructions
- Add all of the salsa ingredients to a food processor and pulse until blended but still a little chunky. Pour the salsa into a medium saucepan and warm over medium heat for about 10 minutes.
- While the salsa is heating, place 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 2-3 minutes. Remove the dish from the oven, allow it to cool for a few minutes and then serve it immediately with your favorite tortilla chips!
Notes
- 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.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Colette says
I’ve never had this type of dish before, but it looks incredible! There’s a Mexican store right by my house that sells all those ingredients for super cheap. I am definitely going to try it because I love Mexican food. You always have the best recipes, so I can’t wait 😀
Emily says
Thanks, Colette! I'm glad you can get the ingredient nearby so you can try this dish. You are going to love it!
Cindy Mom the Lunch Lady says
Omg this dip looks sinful! I can almost taste the cheese and peppers.... YUM!!
Emily says
It is sinful...which makes it so good!!!
Gina Abernathy says
This dip is something I know I would love. I am planning on making this over the weekend. YUM!
Emily says
I hope you enjoy it as much as I do!
Nora says
Wow! What a great idea! I will definitely make this the next time friends come over! Thanks for sharing!
Emily says
It's the perfect dip for sharing, enjoy!
Sue says
Now that we can start having get-togethers again, I need some new dip recipes. This one is a winner, can't wait!!!
Emily says
Yes! I took this to a recent get-together and it was wonderful. I hope you get to enjoy time with friends and family and this dip soon!!