Chile Relleno Dip
Classic Chile Relleno casserole in dip form! Easily doubles in a bigger skillet to feed more people. Great for game day!See below the recipe card for step-by-step images.
Servings: 8
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
Serving: 1serving | Calories: 204kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 352mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 0.5mg | Calcium: 212mg | Iron: 0.2mg