TEX-MEX SKILLET POBLANO DIP
- 5 medium poblano chiles (about 1 lb. total)
- 2 (8-oz.) pkg. cream cheese, softened
- 1/2 cup chopped scallions (from 4 medium scallions)
- 1/4 cup sour cream
- 1 tsp. ground cumin
- 3/4 tsp. kosher salt
- 1 large garlic clove, grated (about 1/2 tsp.)
- 8 oz. Monterey Jack cheese, shredded and divided (about 2 cups)
- Tortilla chips
- Preheat oven to broil with oven rack about 7 inches from heat source. Coat a medium (10-inch) cast-iron or other ovenproof skillet with cooking spray; set aside. Line a large rimmed baking sheet with aluminum foil.
- Arrange chiles on prepared baking sheet. Broil, turning occasionally, until blackened all over, about 10 minutes. Remove baking sheet from oven; reduce oven temperature to 350°F. Wrap foil tightly around chiles, and let stand 10 minutes.
- Unwrap chiles. Rub off skins; cut stems from chiles. Slice chiles in half lengthwise; scrape out seeds. (Discard skins, stems, and seeds.) Cut halves lengthwise into thin strips; cut strips into 1-inch pieces.
- Stir together cream cheese, scallions, sour cream, cumin, salt, and grated garlic in a bowl. Stir in chiles and 1 1/2 cups of the Monterey Jack. Spread dip into prepared skillet. Sprinkle remaining 1/2 cup Monterey Jack over dip. Bake, uncovered, at 350°F until bubbly, about 25 minutes. Serve warm with tortilla chips.
Available at the Oakmont Farmer’s Market 11/1:
-Cheese available from Conebella Farm
-Scallions available from Salvaterra’s Gardens