Tex-Mex Skillet Poblano Dip

Tex-Mex Skillet Poblano Dip

from southernliving.com
Appetizer
60 min
8 servings

This queso-inspired Tex-Mex Skillet Poblano Dip can be assembled up to three days ahead. Serve with sturdy chips to scoop up all the cheesy goodness.

Ingredients

  • 5 mediumpoblano chiles (about 1 lb. total)
  • 2pkg. cream cheese, softened
  • ½ cupchopped scallions (from 4 medium scallions)
  • ¼ cupsour cream
  • 1 tsp.ground cumin
  • ¾ tsp.kosher salt
  • 1 largegarlic clove, grated (about 1/2 tsp.)
  • 8 oz.monterey jack cheese, shredded and divided (about 2 cups)
  • tortilla chips

Directions

  1. 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. 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. 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. 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.