Chile Relleno Dip
Classic Chile Relleno casserole in dip form! Easily doubles in a bigger skillet to feed more people. Great for game day!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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
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!
Serving: 8servings | Calories: 269kcal | Carbohydrates: 3g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 610mg | Potassium: 154mg | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 5.4mg | Calcium: 217mg | Iron: 0.7mg