By Chelsea Russell
Chicken Poblano Dip
11 steps
Prep:45minCook:15min
You can add more or less of the liquids and seasonings! I left it pretty open for making it your own!You can do a few short cuts and save up some time!
Updated at: Thu, 17 Aug 2023 11:35:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
5
Low
Nutrition per serving
Calories390.7 kcal (20%)
Total Fat30.9 g (44%)
Carbs13 g (5%)
Sugars7.4 g (8%)
Protein17.7 g (35%)
Sodium579.9 mg (29%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 packchicken thighs
1.5 blockscream cheese
room temp, cubed
1 ½ cupsHalf and half
1 ½ cupscheddar cheese
finely shredded, reserve 1/2 cup for garnish
4poblano peppers
2 cansgreen chilis
2 tablespoonstaco sauce
save more for optional garnish
salt
pepper
garlic powder
onion powder
tajin seasoning
1 ½ cupsPico de gallo
reserve 1/2 cup for garnish
Cilantro
chopped, for garnish
Instructions
Step 1
Cut the fat off of chicken thighs and boil in water with 2 chicken bouillon cubes (optional) When done- shred and set aside
chicken thighs1 packStep 2
Roast poblanos until blistered (Flip halfway)
Step 3
Put Blistered poblanos in a bag to sweat for 10 mins
Zip Top BagStep 4
Cut the tops, peel the skins, scrape the seeds, and chop up all the poblanos and set aside
Step 5
Heat large saucepan to medium high
Sauce PanStep 6
Add half and half, taco sauce, and seasonings to saucepan and heat til just bubbling (2-3 mins) stir well
Sauce Pan
taco sauce2 tablespoons
salt
pepper
garlic powder
onion powderStep 7
Add cream cheese to sauce pan and whisk until smooth
Whisk
cream cheese1.5 blocksStep 8
Add peppers, chilis, and 1 cup of pico to sauce and mix until combined
Pico de gallo1 ½ cupsStep 9
Add 1 cup cheese and shredded chicken
chicken thighs1 pack
cheddar cheese1 ½ cupsStep 10
Heat everything until bubbly then remove from heat
Step 11
Transfer to dish (optional) Garnish with pico, cilantro, taco sauce, and cheese and enjoy with chips or veggies!
cheddar cheese1 ½ cupstaco sauce2 tablespoonsPico de gallo1 ½ cups
CilantroNotes
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