Isabel Eats · by Isabel Orozco-Moore★ 4.7 (16)
Chile Relleno Dip
NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 16%
CARBS 22G27% OF CAL
2G FIBER0G ADDED6G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 25G68% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dip made from roasted poblano peppers, cream cheese, and cheese. Served warm with chips or vegetables, it's a Mexican-inspired appetizer perfect for gatherings.
startermexican🍪 sheet pan🥧 baking dish🥣 mixer⚡ microwave🍳 skillet🔥 ovenvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 medium poblano peppers
- 3 tablespoons unsalted butter, (divided)
- 1 (15-ounce) can yellow corn, (drained and rinsed)
- 1/2 medium onion, (diced)
- 2 teaspoons minced garlic
- 8 ounces cream cheese, (softened)
- 8 ounces sour cream
- 1 cup shredded Mexican-blend cheese
- 1 teaspoon kosher salt
- 1 tablespoon lime juice ((about 1/2 lime))
- 1/4 teaspoon ground cumin
- 1 cup panko breadcrumbs
- optional garnish: cilantro and jalapenos
At a glance
PER SERVING · TIME 75M
CAL 17%·PRO 16%
CARBS 22G27% OF CAL
2G FIBER0G ADDED6G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 25G68% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 5m
- Sodium
- 555mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 174mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.