Chile Relleno Dip
Updated
Updated
This chile relleno dip is a creamy, baked Mexican-inspired appetizer made with roasted green chiles, cream cheese, salsa verde, and plenty of melted cheese. It delivers all the cozy, savory flavors of classic chile rellenos without any frying or stuffing. Baked right in a skillet, this easy dip is perfect for game days, parties, or anytime you need a warm, scoopable dip to share.
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5 STAR REVIEW
If you love Mexican food and the flavors of beloved chile rellenos, you will definitely love this warm cheesy dip, inspired by the classic. I took my beloved chili relleno casserole and turned it into this awesome chile relleno dip. Adding the chorizo definitely took it up a notch. It’s been a party favorite ever since. Browning the chorizo adds just enough spice and depth, while the creamy base and bubbly cheese make it impossible to stop scooping. I usually bake it in a cast-iron skillet so it stays hot on the table, then serve it straight from the oven with sturdy tortilla chips.
Helpful Tips & Variations
- Fully soften the cream cheese. Before mixing, make sure the cream cheese is fully softened to room temperature so it spreads smoothly into an even base. Cold cream cheese stays lumpy and makes the dip harder to layer.
- Drain the green chiles thoroughly. Drain the chiles very well and gently pat them dry if needed, so excess liquid doesn’t water down the dip or keep it from baking up thick and creamy.
- Bake just until bubbly. Remove the dip from the oven as soon as the cheese is melted and bubbling around the edges. Overbaking can cause the cheese to tighten and the dip to lose its creamy texture.
- Use sturdy chips for serving. Choose thick tortilla chips or corn scoops to handle the rich, layered dip. Thin chips tend to break before you get a full bite.
Chile Relleno Dip
Ingredients
- 4 oz. pork chorizo
- 8 oz. cream cheese, softened
- 1 tbsp taco seasoning
- ⅓ cup salsa verde
- 2 cups shredded Mexican cheese blend
- 4 oz. can diced roasted green chiles
- tortilla chips, for serving
Instructions
- Preheat oven to 350°F. Coat a 10-inch cast iron skillet with nonstick cooking spray.
- Heat a small skillet over medium-high heat. Remove chorizo from the casings and add to the hot pan (without any oil), cook, stirring and breaking up the meat, until bubbling and completely separated, about 4-5 minutes. Transfer to a plate.
- In a medium bowl, mix together the cream cheese and taco seasoning until combined and smooth; spread in an even layer inside the skillet, followed by the salsa verde and cooked chorizo.
- Sprinkle with the cheese. Scatter the chiles over the top.
- Place in the oven and bake until cheese is melted and bubbly, about 15-20 minutes.
- Serve right away with tortilla chips!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chile Relleno Dip Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and coat a 10-inch cast-iron skillet with nonstick cooking spray.
Brown the chorizo: Set the skillet over medium-high heat. Remove 4 oz. pork chorizo from the casings and add it to the hot pan without any oil. Cook, stirring and breaking it up, until fully separated and bubbling, about 4–5 minutes. Transfer the cooked chorizo to a plate. Remove the skillet from the heat.
Make the cream cheese base: In a medium bowl, mix 8 oz. softened cream cheese with 1 tbsp taco seasoning until smooth and fully combined, then spread the mixture evenly in the bottom of the skillet.
Layer the dip: Spoon ⅓ cup salsa verde evenly over the cream cheese layer, then scatter the cooked chorizo over the top.
Add the cheese and chiles: Sprinkle 2 cups shredded Mexican cheese blend evenly over the chorizo, then scatter one 4 oz. can diced roasted green chiles, drained, over the cheese.
Bake until bubbly: Bake for 15–20 minutes, until the cheese is fully melted and bubbly around the edges.
Serve and enjoy: Serve immediately with tortilla chips for dipping. Enjoy!
Serving Suggestions
I usually serve this chile relleno dip hot from the oven with sturdy tortilla chips or corn scoops, since they hold up best to the thick, creamy layers. A bowl of fresh pico de gallo or guacamole on the side adds a nice, fresh contrast to all that richness. Leftovers are great turned into a meal too. I’ll spoon the dip into shredded beef tacos, use it as a topping for air fryer nachos, or serve it alongside grilled chicken or steak for an easy dinner upgrade.
How to Store Leftovers
Store any leftover chile relleno dip in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in the oven at 325°F until heated through, or microwave individual portions in short intervals, stirring between each, until creamy again. You can assemble this dip ahead of time, cover it, and refrigerate it for up to 24 hours before baking.
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Made this recipe for my daughter and her family. They loved it and ate it all before dinner as an appetizer. Will surely make this again ! It’s delicious !
I haven’t made this recipe yet but it sounds so delicious ! Would doubling the recipe be too much?
Thank you so much for this recipe I appreciate you.
So much flavor! One of my favorites to make for a gathering, I always double the recipe. So good!
I love all of your recopies.
This sounds amazing! My family doesn’t care for Chorizo so I will add seasoned shredded chicken or ground beef to please everyone, and I think it will still be a great dip! Thanks for sharing this!
Could this be prepared and kept warm in a small crockpot to bring to a party? Has anyone else done this?
I have a fiesta tomorrow with ALOT to cook, I was hoping to make a few recipes tonight so tomorrow will not be as hectic… would this recipe reheat well if it was made the day before?
Hi Julia! I would actually recommend you prep it through step 4, place in the fridge (tightly covered), then the next day when you need it, let stand at room temp for a bit and bake it, as opposed to baking it and then reheating it. You’ll spend the same amount of time, but this way it will taste close to fresh.
What a wonderful idea! I didn’t even think of that, silly me! Thank you so much, I’m looking forward to it!
Has anyone tried it in a crockpot?
I’m going to add Serrano Chile. Making it tonight. Also the traditional Mexican cheese . What do you think?
Hi Amy, I just want to let you know that this was such a delicious dip I added some of my roasted hatch green chiles oh my goodness was it delicious we by a homemade pork chorizo from our favorite Market and they make the best chorizo in town I guarantee and I also did not change a thing. My family love this dip as well it will be our favorite for football Sunday thank you for sharing your delicious chili relleno dip recipe
Hi Danny – I’m so glad you and your family enjoyed it so much!
Thanks for the recipes I’ve got about a hundred chilies in my garden and I need to do something with. I’m Jewish so I will be adding chicken instead of pork!
There are turkey or soy versions of chorizo, as well to keep that great same flavor!
I love your post! I also love baseball! We are a baseball/softball family!! Unfortunately, my son is graduating next year so not sure if he’ll be playing after that. My daughter plays travel and school so softball is year round. And I also am learning new things always with baseball. I think it’s the best!!! Agree with football and agree with making dips!! This one sounds awesome!! Can hardly wait to make it!!!
It looks really good I’m going to the store and get the ingredients and try it
I have to make something for a vegan gathering… any idea how this would come out with vegan cheese, soyrizo, cashew cream cheese etc? Not familiar at all with vegan cooking so I’m at a loss!!
Hi Katie – I wouldn’t recommend any of those changes. Lol. Sorry!
What can I use instead of chorizo? I don’t eat pork but the recipe sounds really good. Thanks
Beef would work. Or just go meatless.
Morning Star makes a fake meat that would work called Crumble…that’s what I’m going to use.
Going to try this for the game playing group tonight and will try it out the way it is done, but may add a couple of things next time if it turns out well. I’m thinking about some sort of crumbled queso blanco cheese in addition to Mexican cheese and possibly using poblano instead of green chile, course be so close to Hatch (less than half day away from Tucson). I may also try making my own “taco seasoning.
This recipe couldn’t have come at a better time! I have a half tube of chorizo in the freezer begging to be used. I can’t wait to try this! Thank you!!
I live in California and have lived in Arizona and of all the Mexican restaurants I have gone to, none have ever put meat in a chile relleno. But then, I’ve not been to them all.
Nope, it’s not in traditional chile relleno. But this dip is not traditional. It’s just a fun and delicious interpretation.
Can you make this in a casserole dish? I want to double the size, but don’t want to buy a brand new cast iron skillet just for this. It looks yummy! Thanks.
Sure! Just make sure to lightly coat it with nonstick cooking spray first.
What size of a dish can I cook it in in the oven and what temp
same size as the skillet and same temp.
Would a 9×9 pan work
What size of a casserole dish did u use?
Looks yummy and I’m going to try it but chili relleno should be poblano peppers.
It’s a rif, obviously not authentic. Canned diced green chile peppers was easier. If you want to roast your own poblanos and chop them up, go for it!
What size casserole dish would u use if doubling it ?
Absolutely Not. Hatch green Chile.
Guess it depends where you live
Poblano? Rattlesnake is the variety we prefer here in Southern New Mexico,this is a newer variety this year. It’s yummy! Try lumbre’, Joe Parker and Sandia. These
also have a true green chile flavor. All grown here in the Mesilla Valley!
E, you know what you’re talking about when a recipie requires chile. New Mexico green chile is thee best.