Spice up your game day, with help from Old El Paso™
The holidays may be over, but there’s still one big winter celebration to come: the Big Game! With that special Sunday just a couple of weeks away, I thought it was time to get cracking on some special game-day fare. And since Game Day falls right at the start of February, when the weather’s all chilly and nasty, I figured a spicy Mexican-inspired dish would be a good way to warm things up.
So I swung by my local Albertson’s, which is a friendly store with a great selection of ingredients for Mexican fare. It was easy to find everything I needed to make a zesty party dip that would light a fire under our couch-potato butts.
This dip is based on chiles rellenos, a fiery Mexican dish made from stuffed, roasted peppers. Of course, I don’t go to all the trouble of actually stuffing and roasting whole peppers; I do it the easy way, with canned green chili peppers from Old El Paso. I also used their bottled green enchilada sauce and taco seasoning packets to eliminate pretty much all the prep work.
All I had to do was blend the chopped peppers with cream cheese, bake it in a pan with the sauce on top, and top it with shredded cheese and extra chilis. A quick five-minute zap, and it comes out bubbly and hot – temperature hot AND spicy hot. Dip some tortilla chips in that, and your game day party is on fire!
Chili Relleno Dip
- Preheat oven to 350. Using a stand of hand mixer, mix together, cream cheese, taco seasoning and diced green chilies (reserve 2 Tablespoons for top)
- Place cream cheese mixture in a medium sized baking dish (about 8X8). I used a medium sized cast iron pan. Smooth until you have a an even layer.
- Next top with 1/4 cup of green enchilada sauce. Place in oven and bake for 10-15 minutes.
- Remove from oven and top with shredded cheese, and reserved green chiles. Place back in the oven and bake for 5 minutes until cheese is melted and bubbly.
- Serve with your favorite tortillas chips!
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Chili Relleno Dip
Ingredients
- 16 oz blocks of cream cheese, softened
- 1 Old El Paso Taco seasoning packet
- 4 oz can of Old El Paso diced green chiles divided
- ¼ cup Old El Paso green enchilada sauce
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat oven to 350. Using a stand of hand mixer, mix together, cream cheese, taco seasoning and diced green chilies (reserve 2 Tablespoons for top)
- Place cream cheese mixture in a medium sized baking dish (about 8X8). I used a medium sized cast iron pan. Smooth until you have a an even layer.
- Next top with 1/4 cup of green enchilada sauce. Place in oven and bake for 10-15 minutes.
- Remove from oven and top with shredded cheese, and reserved green chiles. Place back in the oven and bake for 5 minutes until cheese is melted and bubbly.
- Serve with your favorite tortillas chips!
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Comments submitted may be displayed on other websites owned by the sponsoring brand.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.
Cam Baranski says
How many 4oz cans of green chiles did you use?
Judith says
How many cans of green chiles?
Bev says
Too dry. Think 1 pkg of taco seasoning took all the moisture out. Made it exactly like recipe. No one ate it.
Corey says
Sorry you didn’t like it Bev. If you felt it was too dry, maybe you could reduce the taco mix.
Jen says
I made this for a tamale Mexican themed holiday party and everyone loved it! I used one 4 ozcan of mild green chili’s and one 4 oz can of hot green chili’s. It was the perfect flavor. I added a bit more enchilada sauce too. .about 1/2 cup more. So good! Thanks for sharing!!
Renee says
I am also wondering how many cans of green chilis? Seems like 2 cans would be best?
Jackie says
How many cans of green chiles?
Corey says
1 4oz can 🙂
Katie says
Do you think this could be made in the crockpot?
Corey says
I’ve never made it in the crockpot, but I think it could work. Please let us know how it turns out!
Barbara Lee says
This dip awesome!!! I’ve used it at party’s and it’s gone within minutes!!!! Can you make it the night before and then put in the oven the next day??
Corey says
Yes! You will just need to add on a little more cooking time since it will be coming from the fridge.
Sheila says
Hi Corey! This sounds delicious! Is it one 16 ounce block of cream cheese?
Corey says
Hi Sheila, I used 2, 8oz blocks of cream cheese for a total of 16 oz. I hope that helps.