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!
No party or 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
Yield: 8 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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!
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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Deanna
Monday 30th of October 2017
I love skillet dips!!! This sounds soooo yummy!!!
Lori
Thursday 26th of October 2017
Oh my I'd be dipping into this head first!!! Looks sooooo good!
Madi
Thursday 26th of October 2017
This dip looks so awesome! I bet this would disappear so quickly at a tailgating event!
Connect with me!
I've been feeding crowds, large and small, since I could hold a spoon. Even though I love being in the kitchen, I love making memories with friends and family more!
Low Sugar Chicken Meatball Parmesan Sliders: Perfect For Tailgating
Thursday 17th of September 2020
[…] 12 Chili Relleno Dip Skillet by Take Two […]
Sofritas Chipotle Potato Skins - Bowl Me Over
Monday 30th of March 2020
[…] 12 Chili Relleno Dip Skillet by Take Two […]
Deanna
Monday 30th of October 2017
I love skillet dips!!! This sounds soooo yummy!!!
Lori
Thursday 26th of October 2017
Oh my I'd be dipping into this head first!!! Looks sooooo good!
Madi
Thursday 26th of October 2017
This dip looks so awesome! I bet this would disappear so quickly at a tailgating event!