Time: 55 min.
Complexity: easily
Servings: 8

This thick dip, made with cream cheese and a blend of Mexican cheeses, is topped with green New Mexico chiles (or Hatch) and served hot from a cast-iron skillet. The cream cheese perfectly balances the pronounced heat of the chiles, leaving a smooth, warming flavor that everyone will love.

Ingredients:

• 1 New Mexico green chile or 1 cup canned diced green chile
• 1 tbsp. l. rapeseed oil (canola)
• 1/2 cup finely chopped green onions, white and light green parts only, plus 2 tablespoons chopped dark green onions for serving (4–5 greens)
• 450 g cream cheese at room temperature
• 0.5 cup sour cream
• 2 cups of grated Mexican cheese mix (220 g)
• 1 tsp lime zest (2 limes)
• White or blue tortilla chips for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cream cheese, chili pepper, lime zest, Monterey Jack cheese, tortilla chips

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Grill fresh peppers directly over a gas burner until the skins are charred and blistered; this happens very quickly. Transfer to a bowl, cover with plastic wrap, and let the peppers steam for 15 minutes.
Step 3
• Heat a 25 cm (10 in) cast iron skillet over medium heat and add canola oil, stirring to coat the pan. Add the green onions (white part) and cook, stirring, for 1-2 minutes, until slightly softened.
Step 4
• Meanwhile, peel and seed the chili and cut into medium cubes. Reduce the heat to low and add the chili, cream cheese, and some salt and pepper. Cook, stirring frequently, until the cream cheese melts. Add the sour cream, 1.5 cups of grated cheese, and the lime zest. Smooth the surface, then sprinkle with the remaining 1/2 cup of grated cheese.
Step 5
• Bake until the cheese is melted, bubbly, and golden brown, about 15 minutes. Sprinkle with dark green onions and serve with tortilla chips.

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