Roasted Poblano Chicken Dip Recipe
A blend of zesty charred poblano pepper, cream cheese, three cheese blend, chicken, roasted corn. tomato, mayonnaise, jalapeno, cilantro and cotija cheese garnish. Baked and served with tortilla chips.
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Ingredients
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Main Ingredients
Serving
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes or until the skins are charred and blistered, turning occasionally. Remove from the oven and let cool.
- 2
Prepare the Chicken Mixture
In a mixing bowl, combine the shredded chicken, softened cream cheese, three cheese blend, roasted corn, diced tomato, mayonnaise, minced jalapeno, and chopped cilantro. Mix well until all ingredients are thoroughly combined.
Assembly
- 3
Prepare Roasted Peppers
Once the poblano peppers are cool, peel off the charred skin, remove the seeds and stem, and chop the peppers into small pieces. Add them to the chicken mixture and stir to combine.
- 4
Transfer to Baking Dish
Transfer the combined dip mixture into a greased baking dish. Spread it out evenly.
Baking
- 5
Bake the Dip
Sprinkle the crumbled cotija cheese on top of the dip. Place the baking dish in the preheated oven and bake for 25-30 minutes or until the dip is bubbling and golden brown on top.
Serving
- 6
Serve the Dip
Remove the dip from the oven and let it cool for a few minutes before serving. Serve warm with tortilla chips for dipping.
