chile relleno dip

This easy recipe for Chile Relleno Dip is a fun take on traditional Mexican Chile Relleno. Perfect for Cinco de Mayo or to bring to any party or celebration!

Let’s get started!

- poblano peppers - panko breadcrumbs - shredded cheese - cream cheese - sour cheese - onions - corn - butter - garlic - lime juice - kosher salt - ground cumin - your favorite toppings

Ingredients Needed

Dice up the roasted poblano peppers then place in a large bowl. Heat some oil in a skillet to saute corn, onion, and garlic. 


Add the corn mixture to the poblanos. Add in the cream cheese, sour cream, shredded cheese, salt, lime juice, and cumin. Mix well and transfer to a baking dish.


Make the crunchy panko topping by mixing melted butter and panko breadcrumbs together. Add to the top of the dip.


Bake the dip until breadcrumbs are toasted and the dip is bubbling. Serve hot with homemade tortilla chips and enjoy!