Chile Relleno Dip
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Ingredients
- 3 poblano peppers – broiled and skin removed & diced
- 1 small onion – diced
- 3 tbsp butter
- 4 garlic gloves – grated
- 2 tsp each: smoked paprika, taco seasoning, oregano, onion and garlic powder
- 1/3 cup milk
- 10 slices of American cheese
- 1/4 cup cream cheese
Directions
In an air fryer or broiler, char the poblano peppers for 10 mins until they’re blistered. Remove the skin, seeds, and finally chop them.
Into a skillet melt the butter and cook the onions until translucent. Add the garlic and all the spices. Add the diced poblano peppers and milk.
Add in the slices of cheese and turn the heat on med/low. Whisk until cheese is melted and add in the cream cheese. Turn the stove off and transfer into a baking dish or large bowl.
Garnish with chopped cilantro, cotija cheese and scallions! Enjoy!