Tex-Mex Skillet Poblano Dip

5.0
(3)
3 Reviews

Serve with sturdy chips to scoop up all the cheesy goodness.

By
Ann Taylor Pittman
Ann Taylor Pittman
Ann Taylor Pittman
For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram.
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Published on August 26, 2023
Southern Living Tex-Mex Skillet Poblano Dip in a skillet to serve with chips and beer
Photo:

Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning
Active Time:
15 mins
Total Time:
1 hr
Servings:
8

Much more mild than jalapeño peppers, verdant poblanos make this Tex-Mex masterpiece delicious and family friendly. This queso-inspired dip can be assembled up to three days ahead, then stashed in the fridge before you’re ready to serve. Just pop it in the oven, get it nice and bubbly, and serve it to your happy tailgate guests with plenty of chips for dipping.

Ingredients

  • 5 medium poblano chiles (about 1 lb. total)

  • 2 (8-oz.) pkg. cream cheese, softened

  • 1/2 cup chopped scallions (from 4 medium scallions)

  • 1/4 cup sour cream

  • 1 tsp. ground cumin

  • 3/4 tsp. kosher salt

  • 1 large garlic clove, grated (about 1/2 tsp.)

  • 8 oz. Monterey Jack cheese, shredded and divided (about 2 cups)

  • Tortilla chips

Directions

  1. Preheat oven to broil with oven rack about 7 inches from heat source. Coat a medium (10-inch) cast-iron or other ovenproof skillet with cooking spray; set aside. Line a large rimmed baking sheet with aluminum foil.

  2. Arrange chiles on prepared baking sheet. Broil, turning occasionally, until blackened all over, about 10 minutes. Remove baking sheet from oven; reduce oven temperature to 350°F. Wrap foil tightly around chiles, and let stand 10 minutes.

  3. Unwrap chiles. Rub off skins; cut stems from chiles. Slice chiles in half lengthwise; scrape out seeds. (Discard skins, stems, and seeds.) Cut halves lengthwise into thin strips; cut strips into 1-inch pieces.

  4. Stir together cream cheese, scallions, sour cream, cumin, salt, and grated garlic in a bowl. Stir in chiles and 1 1/2 cups of the Monterey Jack. Spread dip into prepared skillet. Sprinkle remaining 1/2 cup Monterey Jack over dip. Bake, uncovered, at 350°F until bubbly, about 25 minutes. Serve warm with tortilla chips.

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