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 to Superbowl!
October is tailgating month and we are in full game watching mode! No tailgating occasion would be complete without a cheesy dip to help balance out your beer intake. This skillet dip combines the flavors of Chile Rellenos without all the work so grab some sturdy chips and start dipping into my Chile Relleno Dip Skillet.
I love chile rellenos and could eat them at least four times a week which is almost as much as I love the burrito place around the corner that makes the most amazing crispy tacos! The only thing holding me back from eating them so often is my kid’s love of chicken and pasta. They start to growl at me if I make Mexican food too often so I have to contain myself more than I would like to. Oh, and stuffing and frying the chile rellenos is a pain in the butt.
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Chile rellenos is not a traditional tailgating kind of food but hot and cheesy dips certainly are. Why not combine two great things into one easy to make recipe?
My chile relleno skillet dip leaves out all the hard work but retains all the yummy flavors that made you love chile rellenos in the first place. Smoky poblano peppers, cheese, green chiles, and a spicy Southwest seasoning all mixed together and ready to inhale.
The authentic chile relleno recipe doesn’t call for meat or rice but I have seen several recipes that contain them. I chose not to add them to this chile relleno dip skillet recipe to keep it vegetarian so all of the guests celebrating with you can partake in this dip.
The poblano peppers I use in my Chile Relleno Dip are roasted in the oven. If the hubby and I are planning on grilling a bunch of foods I’ll buy a large batch of poblano peppers and grill them at the same time. After peeling and seeding them, I chop them and put them in the freezer for later use. Batch cooking is the best way to get things done in my house and a way to use up all my fresh ingredients before they go bad. All my prepped onions and bell peppers get used in my breakfast quesadillas and on taco night which also helps to get dinner on the table quicker.
I learned this trick watching a cooking show a few years ago called Quick Fix Meals with Robin Miller. Robin cooked a big meal on Sunday afternoon and while doing so prepped for the week ahead. Chopping ingredients like bell peppers, onions, and other veggies and then separating them in individual bags to make “meal kits” for later in the week. She would also pre-cook or even par-cook meats like chicken or pork chops to be used in soups, crockpot meals, or sandwiches and tacos. This prep work principle is something I still use today for my tapas meals even though the show hasn’t been on in years.
So having my poblano peppers prepped beforehand saves me time but if you are starting with raw peppers simple roast them in a 400F oven for 5-10 minutes and then let cool. To get the skins to peel off easier, I put the warm peppers in a plastic food storage container or a ziptop bag and seal it up. The steam from the hot peppers will help the skins separate from the pepper so you can easily peel it off. The skin is tough so you really want to avoid putting it in the dip.
My chile relleno dip cooks up perfectly in a cast iron skillet or a crock pot. If you are planning on cooking it (really just heating as all the ingredients are already fully cooked) in a crockpot, just add all the ingredients like you would in the skillet and cook on low for 90 minutes.
You can also prep everything in the skillet and cover with foil and store in the refrigerator until you are ready to cook it. Simply remove it from the refrigerator about 5 minutes before you start to cook it to bring it to room temperature so the cheese melts evenly. You can also take it with you on a tailgating trip and cook it on your grill when you are ready to eat!
Don’t forget to grab your tailgating checklist so you will remember to bring all the necessities! Happy tailgating!
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 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
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!
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:)
All the other bloggers that are celebrating Tailgating Month are listed here. Check out their recipes after reading my Chile Relleno Dip and complete your tailgate menu with some great foods!
October is Tailgating Snacks Month 2017
Hosted by Life Currents
- October 12 Chili Relleno Dip Skillet by Take Two Tapas
- October 14 Soft Pretzel Beer Cheese Dip by Mildly Meandering
- October 14 Healthier Greek Yogurt Buffalo Chicken Dip by Full Belly Sisters
- October 16 Garlic Butter Dipping Sauce by Life Currents
- October 18 Low Sugar Chicken Meatball Parmesan Sliders by Seduction In The Kitchen
- October 20 Sofritas Chipotle Potato Skins by Bowl Me Over
- October 22 Loaded Slow Cooker Cheeseburger Dip by Who Needs A Cape?
- October 23 Easy Tortilla Pinwheels by The Devilish Dish
- October 24 Philly Cheese Steak Dip by An Affair from the Heart
- October 24 Touchdown Chorizo Queso Dip by LeMoine Family Kitchen
- October 25 Baked Turkey Meatballs with Green Chiles by Hostess At Heart