Last updated on February 6th, 2020 at 10:42 am
My Poblano Popper Skillet Dip is a new twist on the classic jalapeño popper dip with a smoky kick!
It is tailgating season again and that means Game Day Food! What is the perfect food to enjoy while watching your favorite team? DIP! A gooey, cheesy, spicy dip served with salty chips. I am ramping up a classic with a new pepper in my Poblano Popper Skillet Dip.
Try and contain your excitement. Just kidding, go ahead and jump up and down! I’ll wait here.
Ok, now that we are ready to dive in with a chip, let’s jump into how the Poblano Popper Skillet Dip came about.
Moving to Arizona has introduced me to produce that I haven’t had access to before, such as Hatch chilies and Lemondrop melons. Last weekend while shopping at the local farmers market, the first batch of Hatch chilies was delivered.
Shoppers were going bonkers over trying to get some, myself included.
Luckily, I managed to snag some Hatch Chilies along with jalapeños for a cocktail I am working on (and drinking) and some poblanos for a Chile Relleno recipe I am looking forward to testing out.
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Jalapeño Poppers and Poblano Poppers can be baked!
Brooks and I were grilling some ribs and chicken wings (for dinner and the blog) later that day so we threw on our Hatch chilies, the poblano peppers, and a few jalapeños too. It’s hot here so if we are firing up the grill, we are cooking everything at one time. That’s just good time management.
We ate the ribs, a few of the chicken wings, and stored the peppers in containers for later. The peppers needed to cool down like us so we jumped in the pool and the peppers went into the fridge.
The next day I got up and decided to prep a jalapeño popper dip for later while we watched Game of Thrones. Come to find out the jalapeños had been used to make cocktails, so I grabbed the poblano peppers.
I can get more jalapeños at the store next time I go, so why not try the jalapeño popper dip with poblano peppers and make a poblano popper dip instead? Thus, the Poblano Popper Skillet Dip is born. Loving the idea of a skillet dip?
Here are some other Cast Iron Skillet Dip Recipes to try:
- Extra Cheesy Pepperoni Pizza Dip
- Frito Pie Dip
- Chile Relleno Dip
- Mini Meatball Skillet Dip
- Arrabbiata Skillet Dip
- Hot Beef and Bean Dip
- Skillet Sausage and Beer Queso
- Cheesy Pineapple Habanero Bacon Dip
- Creamy Beer Cheese Pull Apart Dip
- Mexican Beer Cheese Pretzel Skillet Dip
- Loaded Potato Skin Skillet Dip
Let me tell you that this dip is so good! I thought nothing could top jalapeño popper dip, but I have been proven wrong. The poblano peppers, roasted on the grill, add a smoky quality to the dip. The large pieces of roughly chopped poblano peppers add so much texture in the melted cheese!
Poblano peppers are not as spicy as jalapeños, at least mine were not, so I add a few pinches of red pepper flakes to the dip. I like my dips smoky AND spicy! How about you? Spicy or not?
The Poblano Popper Skillet Dip will be your new favorite dip for tailgating season. You can prep this dip and when you get to the stadium just place the skillet on your grill, right next to your brats and burgers, and cook it that way too!
When you are enjoying this Poblano Popper Skillet Dip while cheering for your favorite team, Go Wildcats, snap a picture and post it on social media.
- 8 ounces cream cheese (softened)
- 1.5 cups cheddar cheese (shredded)
- 1.5 cups pepper jack cheese (shredded)
- 2/3 cup sour cream
- 1 teaspoon garlic powder
- 4 poblano peppers (roasted, stems removed)
- 1 teaspoon Goya Seasoning
- 2 teaspoons red pepper flakes
- 1 teaspoon cilantro (fresh or dried)
- parsley (for garnish)
- tortilla chips (for serving)
Start with roasting your poblano peppers if you haven't already done this.
- I roast mine whole on the grill, rotating until all the sides are blistered.
- Remove the poblanos from the grill and cool slightly.
- Place your grilled poblanos in a zip-top bag or closeable food storage container until cooled completely.
- Once cooled, rub the poblano peppers to remove the skins.
- Discard the skins and the stems. I leave the seeds.
- Roughly chop the peppers.
To make the poblano popper dip, preheat oven to 350F.
- Combine the cream cheese, shredded cheeses (reserving 1/2 cup for the top), poblano peppers, and all the spices.
- Spread in an oven-safe skillet. I use an 8-inch cast iron skillet for this.
- Top the dip with the remaining 1/2 cup shredded cheese.
- Bake at 350F for 15 minutes or until bubbly and lightly browned on top.
- Remove the skillet from the oven and place on a hot pad or trivet.
- Serve with tortilla chips. I like the scoop ones so you can get more!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 386mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 14g
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This recipe inspired by this one here.
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