Chile Relleno Dip is classic Chile Relleno in dip form! Easily doubles in a bigger skillet to feed more people. Great for game day!
It seems like every time I search for baseball oriented items (like stickers, night lights, gift bags, etc.) all that’s available is football, soccer, and basketball. I don’t get it! Isn’t baseball supposed to be America’s favorite pastime?
We are definitely a baseball family. Son plays, father plays…and coaches.
I grew up watching it with my dad and have always loved it. I know it’s a slow sport, but it’s also very complicated. I’m still learning new things all these years later.
After hibernating through the winter, we always look forward to Spring ball – bring on the clean turf, snack shack, and families we don’t see very often! But by June, we are DONE. Done with the league politics, rules, and drama – it’s changed so much since I was a kid. Then we get a nice long break in the summer, which makes us all excited for Fall ball! Rinse, repeat.
This year, however, Fall ball has been cancelled due to low registration numbers. We are beyond bummed. And I just cannot get on board with football. Ugh. So maybe…tennis?
Football season is right around the corner though, and even though I couldn’t care less about watching the games, it’s always a great excuse to have friends over. And feed them. Dips.
I took my beloved Chili Relleno Casserole and turned it into this awesome Chile Relleno Dip several years ago.
Recently I added some cooked pork chorizo, which took it up about 10 notches. So good, you guys. Everyone I serve this to, loves it. Great for parties!
And check out this step by step guide and video for Authentic Chile Rellenos!
Other dip recipes you might enjoy!
Layered Greek Dip – Belly Full
The Best Artichoke Dip – Belly Full
Hissy Fit Dip – Brown Eyed Baker
Beer Cheese Dip – The Cookie Rookie
Watch the video for Chile Relleno Dip
Chile Relleno Dip
Ingredients
- 4 ounces pork chorizo
- 8 ounces cream cheese ,softened
- 1 tablespoon taco seasoning
- 1/3 cup salsa verde
- 2 cups shredded Mexican cheese blend
- 4 ounce can diced roasted green chiles
Instructions
- Preheat oven to 350 degrees 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!
Julia says
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?
Amy @Belly Full says
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.
Julia says
What a wonderful idea! I didn’t even think of that, silly me! Thank you so much, I’m looking forward to it!
Cj says
Has anyone tried it in a crockpot?
Debbie says
I’m going to add Serrano Chile. Making it tonight. Also the traditional Mexican cheese . What do you think?
Danny says
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
Amy @Belly Full says
Hi Danny – I’m so glad you and your family enjoyed it so much!
Margaux says
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!
Annette Martin says
There are turkey or soy versions of chorizo, as well to keep that great same flavor!
Amy says
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!!!
Adella says
It looks really good I’m going to the store and get the ingredients and try it
Katie says
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!!
Amy @Belly Full says
Hi Katie – I wouldn’t recommend any of those changes. Lol. Sorry!
Lynne Rose says
What can I use instead of chorizo? I don’t eat pork but the recipe sounds really good. Thanks
Amy @Belly Full says
Beef would work. Or just go meatless.
Theresina says
Morning Star makes a fake meat that would work called Crumble…that’s what I’m going to use.
Lynn says
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.
Michelle says
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!!
Mary T. says
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.
Amy @Belly Full says
Nope, it’s not in traditional chile relleno. But this dip is not traditional. It’s just a fun and delicious interpretation.
Diana says
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.
Amy @Belly Full says
Sure! Just make sure to lightly coat it with nonstick cooking spray first.
Haley says
What size of a dish can I cook it in in the oven and what temp
Amy @Belly Full says
same size as the skillet and same temp.
Haley says
Would a 9×9 pan work
Haley says
What size of a casserole dish did u use?
Diane says
Looks yummy and I’m going to try it but chili relleno should be poblano peppers.
Amy @Belly Full says
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!
Haley says
What size casserole dish would u use if doubling it ?
E says
Absolutely Not. Hatch green Chile.
Guess it depends where you live
K Brooks says
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!
Sharon says
E, you know what you’re talking about when a recipie requires chile. New Mexico green chile is thee best.