This Cheesy Skillet Roasted Poblano Dip is my new go-to appetizer for Taco Tuesday! Loaded with perfectly smoky roasted poblano peppers, sweet corn and cheese, it’s creamy, a little spicy and the perfect companion to a big bag of tortilla chips!
There is this hispanic grocery store in our town that Ben and I love to frequent. We buy homemade + fresh corn tortillas there, crunchy homemade tostada shells and tons of produce…specifically poblano peppers!
What are poblano peppers?
If you aren’t sure what poblano peppers are, you’ve probably seen them before! They are large and dark green with a super thick outside skin. They are normally used in an ultra popular and traditional Mexican dish, Chile Rellenos – where they are stuffed with fillings/cheese, coated in an egg batter and fried until golden brown.
They aren’t super spicy, definitely not as hot as a jalapeno but not as mild as a green pepper. I would say they are kind of in the middle! Mildly spicy if you will!
Why You’ll Love this Dip:
I love this dip SO much and I know you will too! I love the spicy smokiness of the roasted peppers and the amazing flavor brought out by the roasting! It really helps stand up to the otherwise creamy/cheesiness of the dip.
I also love the crunch of red onion! It adds great texture to the dip.
And the juicy cornnnnn! Yes please! I absolutely love the roasted corn in this meal. It gets slightly charred in the oven, it’s SO tasty and juicy and really pairs SO well with the other ingredients in the dip.
When you mix it all together with the cream cheese and sour cream you could probably just stop right there and eat it BUT why not add it to a skillet, add MORE cheese and bake it until golden and bubbly?
I think we are on the same page here, right?! Sprinkle some cilantro on top for some green goodness and then eat all of the dip with tortilla chips straight from the skillet!
Ingredients You Need:
- Poblano Peppers
- Fresh corn
- Red onion
- Avocado oil
- Salt
- Paprika
- Cream Cheese
- Sour Cream
- Sharp Cheddar Cheese
- Tortilla Chips to Eat with
Best Tips on Making Poblano Dip:
Begin by preheating the oven to 425. I washed and prepared all of my veggies and ended up slicing and dicing them while the oven was preheating.
I sliced the poblano peppers long ways and removed the seeds inside. I added the corn directly onto the sheet pan and then quartered the red onion.
Lather them up in avocado oil and sprinkle a generous amount of salt on top and pop in the oven to roast!
While they are roasting, be sure that your cream cheese is at room temperature! This will make it much easier to incorporate with the dip once it’s ready to go.
Once the veggies are done roasting, remove and let them cool for a few minutes. Once they have cooled down, slice the peppers into bite size pieces as well as the onions.
Using a knife (and be careful!) cut the corn kernels directly off of the cob.
Add these all to a large bowl along with the cream cheese, sour cream and paprika. Mix mix mix and then taste and adjust seasoning if needed.
Now, feel free to put this in a baking dish and bake BUT I preferred to use my cast iron skillet! I put it directly into the skillet, added the extra shredded cheddar on top – and baked until golden brown, even broiling it the last couple minutes for that perfect top!
Grab a bag of tortilla chips or your favorite crackers and you’re all set for a delicious appetizer!
Substitutions:
Want this dish spicier? Add in a jalapeno! Slice it long ways as well in half and remove the seeds (or leave them in if you’re feeling extra spicy!)
Use whatever cheese you would like to top it – monterey jack, pepper jack, mild cheddar, the world is your oyster!
Add some fresh lime juice into the dip before you bake it for a tart addition.
Instead of cilantro on top, add some crunchy green onions!
Did you enjoy this recipe? Here are a few others you might like:
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Cheesy Skillet Roasted Poblano Dip
This Cheesy Skillet Roasted Poblano Dip is my new go-to appetizer for Taco Tuesday! Loaded with perfectly smoky roasted poblano peppers, sweet corn and cheese, it’s creamy, a little spicy and the perfect companion to a big bag of tortilla chips!
Ingredients
Poblano Dip
- 4 poblano peppers, sliced halfway lengthwise and deseeded
- 1 red onion, diced into chunks
- 2 cobs fresh corn
- 1-2 tbsp Avocado oil
- 2 garlic cloves, minced
- Salt to taste
- 1/2 tsp paprika
- 8 oz room temp cream cheese
- 1 cup sour cream
Dip Garnishes
- 1-2 cups shredded cheese (sharp cheddar, monterey jack, pepper jack etc.) (you can make it as cheesy as you want, hence the 1-2 cups!)
- cilantro or green onions to garnish
Instructions
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Preheat oven to 425. Wash and prep the vegetables. Dice the poblano peppers in half long ways and then de-seed them. Place on the sheet pan. Dice the onion in chunks and place on the sheet pan. Add the corn directly on the sheet pan.
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To the veggies, add a generous splash of avocado oil and a sprinkle of salt.
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Roast for 25 minutes. Remove and let cool.
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Once cooled, dice the poblano peppers and onions into bite size pieces. Carefully use your knife to slice the kernels off of the corn cob. Mince the raw garlic. Add these to a big bowl.
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To the same bowl, add in the cream cheese along with the sour cream and paprika. Taste and adjust seasoning if needed. Add more salt if needed or add more paprika.
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Add the dip mixture to a 10 inch cast iron skillet, top with the shredded cheese and place back in the oven for 15 minutes. Broil for a couple of minutes if desired for a golden top - just be sure to watch it carefully so it doesn't burn!
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Add chopped cilantro or green onions to garnish. Enjoy with tortilla chips!
Recipe Notes
If desired, you can roast the garlic instead of adding it raw. I love the bite of raw garlic though!
To store, add to a large tupperware container in the fridge for up 2 days. Reheat leftovers in oven or microwave, although it is best eaten fresh!