Friday, April 12, 2019
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!
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
INGREDIENTS
- 2 (8-oz) block of cream cheese, softened
- Old El Paso Taco seasoning packet
- 4oz can of Old El Paso diced green chiles, divided
- ¼ cup Old El Paso green enchilada sauce
- 1 cup shredded Mexican blend cheese
INSTRUCTIONS
Get the full instruction @ familyfreshmeals.com
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