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Chile Relleno Dip with Star Chips Recipe

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This recipe for Chile Relleno Dip with Star Chips, by , is from From My Home to Yours!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tammy Giesick

Category:
Category:

Ingredients:  
Ingredients:  
36 round wonton or gyoza wrappers
Vegetable oil, for brushing
Kosher salt
2 poblano chile peppers
1 4-ounce can green chiles, drained
1 8-ounce package cream cheese, at room temperature
1 1/4 cups shredded Mexican cheese blend
1/4 cup plus 2 tablespoons hot enchilada sauce
Chopped pickled jalapenos, for topping

Directions:
Directions:
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut out 3-inch stars from the wonton wrappers using a cookie cutter; lightly brush both sides with vegetable oil and arrange on the prepared baking sheets. Sprinkle with salt. Bake, switching the pans halfway through, until the chips are golden brown and crisp, 12 to 15 minutes; let cool on the baking sheets.
Preheat the broiler. Put the poblanos on a separate baking sheet and broil, turning once, until charred, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap and let sit 10 minutes. Peel off the skin and remove the stems and seeds. Roughly chop the poblanos.

 

 

 

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