Chile Relleno Dip on the Traeger
We've taken a Mexican restaurant favorite- Chile rellenos- and turned them into an epic party dip. Spicy, cheesy and full of flavor, bring along extra chips for this dip because everyone will want in on it!
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.