Description

Chili Relleno Dip is a warm, cheesy Mexican dip recipe made with roasted peppers, cream cheese, Monterey Jack, and bold spices. Perfect for parties and Cinco de Mayo.

Ingredients

Scale

1 8 oz block cream cheese, softened

1 tsp garlic powder

1/2 tsp cumin

1/4 tsp cayenne pepper (optional)

2 Anaheim or Poblano peppers

1/4 cup Ranchero or enchilada sauce

1 1/4 cup Monterey Jack cheese, shredded

Instructions

1. Roast peppers until charred, cover 10 minutes, peel, seed, and dice.

2. Preheat oven to 350°F.

3. Beat cream cheese, 1 cup cheese, garlic powder, cumin, and cayenne until smooth.

4. Spread mixture in baking dish and top with sauce.

5. Bake 10 minutes.

6. Add peppers and remaining cheese.

7. Bake 5 more minutes until melted.

8. Serve warm with tortilla chips.

Notes

Use freshly shredded cheese for best melting.

Adjust cayenne for desired heat level.

Prepare ahead and bake before serving.