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!
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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.
More Savory Cheesy Dips
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Deborah says, “So much flavor! One of my favorites to make for a gathering. So good!”