Chile Rellenos Dip
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 Poblano peppers
8 oz cream cheese
2 garlic cloves
1/2 tsp Old El Paso™ taco seasoning mix
1 (4 oz) can Old El Paso™ Chopped Green Chiles
8 oz Mexican chorizo, crumbled and cooked and drained of excess grease
1/4 cup Old El Paso™ Red Enchilada Sauce
2 cups shredded Monterey Jack cheese
Preparation:
Roast the poblano peppers under the broiler on a sheet pan lined with foil. Depending on the size of the peppers, it will take 7-10 minutes per side for the skin to completely blacken.
Remove from the oven and wrap the peppers in the foil and let steam for 20 minutes. Turn the oven down to 350° F (175°C).
Peel the charred skin from the peppers, remove the stem and all the seeds, and chop.
In a medium mixing bowl, beat the cream cheese and 1 cup of the Monterey Jack cheese together until smooth. Add in the garlic and taco seasoning.
Spread the cream cheese mixture in the bottom of a medium casserole dish. Layer the chopped Old El Paso™ Chiles on top of the cheese, followed by the chorizo, then the enchilada sauce, and then top with the remaining 1 cup of Monterey Jack cheese and the chopped roasted poblano peppers.
Bake 20 minutes, or until the cheese has melted.
From oldelpaso.com