Chile Relleno Dip Recipe

I just whipped up this insanely cheesy and spicy dip that brought together cream cheeze, roasted poblano peppers, and the perfect mix of cheddar and pepper jack, and honestly its a total game changer i cant wait for you to try it out.

I think this Chile Relleno Dip is a tasty fusion of cream cheese, sour cream and mayo blended with pepper jack and cheddar cheeses. I love how roasted poblano peppers, eggs, milk, garlic and onion mix with diced tomatoes and spices.

Its hearty flavor gives satisfying protein and balanced nutrition.

Ingredients

• Cream cheeze adds creamy texture and rich protein though it’s a bit fatty.
• Sour cream gives a tangy kick and cools down the spicy elements in the dip.
• Cheddar cheese offers a sharp flavor boost and some extra protein for goodness.
• Poblano peppers provide smoky flavor and fiber, they are mildly spicy but delicious.
• Diced tomatoes with green chiles add a sweet and spicy burst while balancing the creaminess.
• Fresh garlic and onion intensify the aroma and depth with natural antioxidants.
• Cilantro offers fresh, zesty notes and vitamins, brightening up each bite.

Ingredient Quantities

• 8 oz cream cheeze, softened
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 5 roasted poblano peppers, peeled, seeded and chopped
• 2 large eggs, separated
• 1/2 cup milk
• 1 small onion, finly chopped
• 2 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional garnish)

How to Make this

1. Preheat your oven to 350°F and lightly grease a medium-sized baking dish.

2. In a large bowl, beat together the softened cream cheeze, sour cream, and mayo until they are well mixed.

3. Stir in the shredded cheddar and pepper jack cheeses, making sure to mix evenly.

4. Add in the chopped roasted poblano peppers, diced tomatoes with green chiles, finely chopped onion and minced garlic.

5. Sprinkle in the ground cumin, chili powder, and a pinch of salt and pepper then stir everything until combined.

6. In a separate small bowl, whisk together the milk and egg yolks until smooth, then slowly mix this into the larger bowl.

7. In another bowl, beat the egg whites until stiff peaks form. Carefully fold them into the mixture so the dip stays light and fluffy.

8. Pour the dip evenly into your prepared baking dish and smooth out the top.

9. Bake in the oven for 25-30 minutes or until the dip is bubbly and just starting to brown on top.

10. Once out of the oven, let it cool a bit then garnish with chopped fresh cilantro before serving. Enjoy!

Equipment Needed

1. Oven – Preheat to 350°F
2. Medium baking dish – Lightly grease it before use
3. Large mixing bowl – For beating the cream cheeze, sour cream, and mayo
4. Small mixing bowl – To whisk together milk and egg yolks
5. Additional bowl – For beating the egg whites until stiff peaks form
6. Knife and cutting board – For chopping roasted poblano peppers, onion, and mincing garlic
7. Whisk – For mixing the milk and egg yolks smoothly
8. Rubber spatula – For carefully folding in the egg whites

FAQ

• Q: Can I prepare this dip ahead of time?
  A: Yeah you can make most of it ahead and just reheat or let it come to room temp before serving.
• Q: How should I store leftovers?
  A: Just pop any leftovers in an airtight container and keep it in the fridge for up to 2 days.
• Q: Can I use other types of peppers if I cant find poblano?
  A: Sure, you can use roasted bell peppers or even jalapeños if you want a different twist.
• Q: Is it necessary to separate the eggs?
  A: Yes separating them makes the dip a bit fluffier, so it is worth the extra step.
• Q: What if I dont have cream cheeze?
  A: You can use a mix of mascarpone and a little extra sour cream but it may change the flavor a little bit.

Chile Relleno Dip Recipe Substitutions and Variations

• You can swap the cream cheeze for Neufchatel or even Greek yogurt if you’re looking for a lighter twist.
• If you dont have sour cream or mayo handy, try using plain Greek yogurt as a substitute.
• Out of roasted poblandos? Roasted green bell peppers work almost as well and add a similar flavor.
• If you cant find shredded pepper jack cheese, you can use Monterey Jack with a little dash of cayenne pepper for extra heat.

Pro Tips

1. Make sure all your dairy stuff like cream cheeze, sour cream and mayo are at room temp before you start. This helps them mix togethr better so you dont end up with lumps, which is super important for that smooth consistency.

2. When you fold in the egg whites, do it really slowly and gently so that you keep all that airy fluffiness in the dip, instead of stirring it too hard and losing that light texture.

3. Don’t rush the seasoning. Taste the mix before you pop it in the oven and adjust the salt, pepper, or spices as needed. Sometimes a pinch more cumin or chili powder can really make the dip stand out.

4. If you want an extra kick, consider adding a few extra chopped roasted poblanos or even a little hot sauce. It makes the flavor pop without overpowering the creamy elements of the dip.