Elevate your Traeger grilling experience with our irresistible Chile Relleno Dip, featuring the smoky goodness of fresh-roasted Anaheim and poblano chiles, loads of cheese and a crunchy topping. Baked to perfection on the Traeger, this Chile Relleno dip is a fiery, cheesy celebration that promises to spice up any gathering. With the big game just a few weeks away, I suggest you add this to your lineup!
ONE OF OUR FAVORITE FOODS IN A DIP
Welcome to the fiery world of Traeger grilling, where we’re bringing a Southwestern favorite to new heights. When we have the chance to eat at a Mexican restaurant, getting a Chile relleno is high on our to-do list. Spicy whole chiles are stuffed with melty mild cheese and either breaded and fried or wrapped and fried for a flavor explosion. Our Chile Relleno Dip, baked to smoky perfection on the Traeger, is a testament to the marriage of bold flavors of this classic Mexican dish and our penchant for outdoor cooking. Get ready for a cheesy, spicy adventure that’ll leave your taste buds tingling.
WHAT MAKES CHILE RELLENO DIP WORK?
Chile Relleno Dip is a Tex-Mex classic that takes the flavors of the beloved stuffed pepper dish to a whole new level. Fresh-roasted Anaheim and poblano chiles steal the spotlight, imparting a smoky depth that perfectly complements the creamy, cheesy goodness of the dip. Baking it on the Traeger adds an extra layer of flavor, infusing every bite with the unmistakable taste of wood-fired perfection.
INSPIRED BY THE CLASSIC
The inspiration for this recipe comes from a desire to bring the smokiness of Traeger grilling to the iconic Chile Relleno. By using fresh-roasted Anaheim and poblano chiles, we enhance the dish’s complexity, adding a depth of flavor that can only be achieved through outdoor cooking. It’s a celebration of spice, smoke, and gooey, melted cheese. And all wrapped up in an easily-sharable dish that is perfect for the big game coming up.
INFORMATION ABOUT THE INGREDIENTS
Gather your ingredients for a flavor-packed experience: fresh Anaheim and poblano chiles, cream cheese, shredded Monterey Jack, garlic, cumin, and a touch of hot sauce. The star of the show, however, is the Traeger-grilled chiles, imparting a smokiness that elevates the dip from ordinary to extraordinary.
AN EASY PROCESS
Begin by roasting the Anaheim and poblano chiles on the Traeger until they achieve a deliciously charred exterior. Once cooled, peel and chop them before incorporating into a mixture of cream cheese, shredded cheese, ground pork and salsa verde. Spread the concoction in a Traeger-friendly baking dish and let the wood-fired magic happen. The result is a bubbling, golden-brown Chile Relleno Dip that’s ready to be devoured.
PRIMARY INGREDIENTS
- Anaheim chiles
- Poblano chiles
- Jalapenos
- Cream cheese
- Ground pork
- Shredded cheese
- Taco seasoning
- Salsa verde
- Crispy green Chile pieces
- Corn chips for dipping
WHY COOKING CHILE RELLENO DIP ON THE TRAEGER WORKS
Traeger grilling brings a distinctive smokiness to this Chile Relleno Dip, enhancing the flavors in a way that conventional ovens cannot match. The wood-fired cooking process adds a layer of complexity, turning a classic dip into a culinary masterpiece.
Roast the chiles first 
Bake on the Traeger until bubbly
STEP-BY-STEP
- Preheat your Traeger Grill to 400*.
- Rinse the peppers (all three kinds) and place them in the center of the hot grill.
- Cook the peppers in the grill until softened and the skins are blackened- at least 20 minutes.
- While the peppers cook, cook the ground pork in a cast iron skillet until cooked through, then drain on a paper towel.
- Unwrap the cream cheese block and put it in a microwave-safe bowl.
- Microwave the cream cheese for about 30 seconds, until softened.
- In the same bowl, add taco seasoning and the salsa verde to the cream cheese, and mix well.
- Peel and chop the chiles into small dice, deseeding as preferred for spiciness.
- Use about 1/2 of the jalapeño to start.
- In a grill-proof baking dish, make the dip.
- Spread the cream cheese as the first layer.
- Top the cream cheese with the crumbled cooked pork.
- Next add the chopped cooked chiles in an even layer.
- Top the green Chile layer with a generous coating of shredded cheese.
- Finally, cover the top with the crispy green Chile pieces
- Turn the heat on the Traeger down to 375* and place the assembled dip in the grill.
- Bake until the cheese is melted and the dish is bubbly– about 25 minutes.
- Serve your Chile relleno dip hot with corn chips for dipping.
Combine cream cheese and salsa verde Layer the ground pork atop the cream cheese Add the fresh green chiles before the cheese Top with crispy green Chile pieces
ALTERNATE RECIPES/PRODUCT LINKS
Here are some recipes for other dips which would be a great addition to any big game gathering!
Products used in this cook:
Chile Relleno Dip on the Traeger
Equipment
- Traeger grill
- Grill-proof baking dish
- Cast iron skillet
- Knife and cutting board
- Microwave safe bowl
- Rubber spatula
Ingredients
- 2 Anaheim chiles
- 2 Poblano chiles
- 2 Jalapenos
- 1 block cream cheese
- 1/2 pound ground pork
- 2 cups shredded cheddar cheese
- 4 tbsp taco seasoning
- 1 cup salsa verde
- 1 cup crispy green Chile pieces
- Corn chips for dipping
Instructions
- Preheat your Traeger Grill to 400*.
- Rinse the peppers (all three kinds) and place them in the center of the hot grill.
- Cook the peppers in the grill until softened and the skins are blackened- at least 20 minutes.
- While the peppers cook, cook the ground pork in a cast iron skillet until cooked through, then drain on a paper towel.
- Unwrap the cream cheese block and put it in a microwave-safe bowl.
- Microwave the cream cheese for about 30 seconds, until softened.
- In the same bowl, add taco seasoning and the salsa verde to the cream cheese, and mix well.
- Peel and chop the chiles into small dice, deseeding as preferred for spiciness.
- Use about 1/2 of the jalapeño to start.
- In a grill-proof baking dish, make the dip.
- Spread the cream cheese as the first layer.
- Top the cream cheese with the crumbled cooked pork.
- Next add the chopped cooked chiles in an even layer.
- Top the green Chile layer with a generous coating of shredded cheese.
- Finally, cover the top with the crispy green Chile pieces
- Turn the heat on the Traeger down to 375* and place the assembled dip in the grill.
- Bake until the cheese is melted and the dish is bubbly– about 25 minutes.
- Serve your Chile relleno dip hot with corn chips for dipping.
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