Roasted Poblano And Chicken Dip Recipe
zesty house roasted poblano pepper, three cheese blend, cream cheese, chicken, roasted corn, tomato, jalapeño, cilantro, cotija cheese, tortilla chips
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Ingredients
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Main Ingredients
Cheese Blend
Serving
Method
Preparation of Ingredients
- 1
Roast the Poblano Peppers
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let them cool.
- 2
Prepare the Poblano Peppers
Once cooled, peel the skins off the poblano peppers, remove the seeds, and finely chop the flesh.
Mixing Ingredients
- 3
Combine Cream Cheese and Chicken
In a large mixing bowl, combine the softened cream cheese and shredded chicken. Mix until well incorporated.
- 4
Add Vegetables and Cheese
Stir in the chopped roasted poblano peppers, roasted corn, diced tomatoes, diced jalapeño, and chopped cilantro. Mix well.
- 5
Add Cheese Blend
Fold in the mozzarella, cheddar, and goat cheese into the mixture until evenly distributed.
- 6
Add Cotija Cheese
Gently fold in the crumbled cotija cheese, reserving a small amount for topping.
Baking
- 7
Transfer to Baking Dish
Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly.
- 8
Top with Cotija Cheese
Sprinkle the reserved cotija cheese on top of the dip.
- 9
Bake the Dip
Bake in the preheated oven for 25-30 minutes or until the dip is bubbly and golden brown on top.
Serving
- 10
Serve with Tortilla Chips
Remove from the oven and let it cool for a few minutes. Serve warm with tortilla chips for dipping.
