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Chile Relleno Skillet Dip

This Chile Rellenos skillet dip is easy to make and full of flavor! Skip all the work of making authentic chili rellenos and serve this extra cheesy dip at you party!

All this stretchy cheese will warm you up in my Chile Relleno Skillet Dip | Take two Tapas

Chile Relleno Skillet Dip

No party or tailgating occasion would be complete without a cheesy dip to help balance out the veggies.

This skillet dip combines the flavors of Chile Rellenos without all the work but will all the deliciousness.

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.

If you love this, you will love my Green Chile Dip, my potato skins, and my Poblano Popper Dip!

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overhead picture of the chile relleno skillet dip, a hand towel and corn chips on a wooden table

Chile Relleno Dip Recipe

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.

Grab your skillets and whip up my chile relleno skillet dip for watching all your favorite teams | Take Two Tapas

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Chile Relleno Dip

The poblano peppers I use in my Chile Relleno Dip are roasted in the oven. If the husband 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.

Easy Party Prep

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.

Peeling Poblano Peppers

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.

If you want to amp up the spiciness of the chile relleno dip then leave the seeds in the poblano peppers or add a few dashes of hot sauce to the dip. | Take Two Tapas

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!

hand dipping a chip in to the chile relleno skillet dip

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!
4.61 from 64 votes
Print Pin Rate
Course: Savory Dips and Spreads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 364kcal
Author: Jennifer Stewart


  • 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:)


Serving: 1g | Calories: 364kcal | Carbohydrates: 7g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 981mg | Fiber: 1g | Sugar: 4g
All this cheesy goodness mixed with poblano peppers and spicy Southwest Seasoning | Take Two Tapas

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

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4.61 from 64 votes (38 ratings without comment)
Recipe Rating

Cliffa Pool

Monday 25th of April 2022

What kind of "Mexican cheese"?


Tuesday 26th of April 2022

I just use a shredded mexican cheese blend that you find at the store

Ellen keller

Monday 22nd of November 2021

I will be trying this one this week. I think i may add some chorizo to it. I will keep you posted how that tastes. Thanks for the great recipe idea.


Monday 22nd of November 2021

Please let me know how it is with the Chorizo:) My husband loves chorizo and would love to know how it turns out! Enjoy!

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Michaela Kenkel

Monday 20th of May 2019

This looks amazing!! I can't wait to try it!!