Chile Relleno Dip

Recipe adapted from Chef Helen Lampkin.

Ingredients:

• 8 oz. block cream cheese, softened
• 4 oz. pepper jack cheese, shredded
• 1/2 tsp. ground cumin
• 3-4 poblanos, roasted, peeled, chopped, reserving 2 TBSP for garnish
• 1/3 c. red chile sauce (recipe below)
• Tortilla chips for serving

Red Chile Sauce:

• 2 TBSP canola oil
• 1/2 c. finely diced sweet onion
• 2 tsp. minced garlic
• 1 TBSP flour
• 1/2 c. New Mexican red chile powder (2 oz.)
• 2 1/2 c. chicken broth
• 1/2 tsp. ground cumin
• Salt, to taste

Directions:

1. Chile Relleno Dip: Preheat oven to 350F. Spray a shallow baking dish with cooking spray. Combine cheeses through roasted poblanos (reserving some for garnish) in the baking dish. Spread the red chile sauce on top of the cheese mixture. Bake for 10-15 minutes (don’t overbake as the cheese will separate). Remove from oven and top with reserved poblanos and serve with tortilla chips.
2. Red Chile Sauce: Heat oil in a saucepan. Add onion and saute until soften, about 3 minutes. Add the garlic and saute for 1 more minute. Stir in flour and chile powder. Then add the broth and cumin and whisk until smooth. Bring to a boil and then lower to simmer and cook for 15 minutes for the sauce to thicken. If too thick add more broth or water. Taste and season with salt. Can be made ahead of time and stored in the refrigerator until ready to use.

Chile Relleno Dip: