Turn up the heat for your game day snacks with Chile Relleno Dip! 
INGREDIENTS:
3 medium poblano peppers, steamed and skin removed
3 tablespoons unsalted butter, divided
1 (15-ounce) can yellow corn, drained and rinsed
1/2 medium onion, diced
2 teaspoons minced garlic
8 ounces cream cheese, softened
8 ounces sour cream
1 cup shredded Queso Oaxaca
1 teaspoon kosher salt
1 tablespoon lime juice (about 1/2 lime)
1/4 teaspoon ground cumin
1 cup panko breadcrumbs
Queso Cotija
RECIPE:
Transfer the clean peppers to a cutting board, discard the stems, and finely dice them.
Heat 1 tablespoon of butter in a small skillet over medium-high heat. When melted, add corn, onion, and garlic. Saute until onions have softened.
Transfer the corn mixture to the large bowl with roasted poblanos. Add the cream cheese, sour cream, shredded cheese, salt, lime juice, and ground cumin.
Mix together until fully combined.
Transfer the dip to a square 8×8 baking dish.
In a small bowl, add the remaining 2 tablespoons of butter and melt in the microwave in 15-second increments.
When melted, add panko breadcrumbs and mix together with a fork until all the breadcrumbs are coated with butter.
Top the dip with the breadcrumb mixture and sprinkle all over with the cotija. Bake at 350°F for 35 minutes.
INGREDIENTS:
3 medium poblano peppers, steamed and skin removed 3 tablespoons unsalted butter, divided 1 (15-ounce) can yellow corn, drained and rinsed 1/2 medium onion, diced 2 teaspoons minced garlic 8 ounces cream cheese, softened 8 ounces sour cream 1 cup shredded Queso Oaxaca 1 teaspoon kosher salt 1 tablespoon lime juice (about 1/2 lime) 1/4 teaspoon ground cumin 1 cup panko breadcrumbs Queso CotijaRECIPE:
Transfer the clean peppers to a cutting board, discard the stems, and finely dice them. Heat 1 tablespoon of butter in a small skillet over medium-high heat. When melted, add corn, onion, and garlic. Saute until onions have softened. Transfer the corn mixture to the large bowl with roasted poblanos. Add the cream cheese, sour cream, shredded cheese, salt, lime juice, and ground cumin. Mix together until fully combined. Transfer the dip to a square 8×8 baking dish. In a small bowl, add the remaining 2 tablespoons of butter and melt in the microwave in 15-second increments. When melted, add panko breadcrumbs and mix together with a fork until all the breadcrumbs are coated with butter. Top the dip with the breadcrumb mixture and sprinkle all over with the cotija. Bake at 350°F for 35 minutes.
