Loaded with three cheeses, shredded chicken, and pops of roasted poblano peppers, Cheesy Chicken Poblano Dip is the perfect crowd-pleaser for any get-together.
My love affair with poblano peppers continues. It began with Roasted and Poblano and Onion Quesadillas, and then it heightened with Pasta in Roasted Poblano Cheddar Cream Sauce. Now things are really ramping up with this Cheesy Chicken Poblano Dip. Let’s be real here: you just cannot go wrong with a good dip recipe, especially as college football season heats up. But when that dip comes packed with three kinds of cheese, hearty shredded chicken, and the mild flavor of roasted poblanos? Then it becomes irresistible.
The dip is baked, which results in a dish of creamy, melty goodness. Once the dip is warmed through, you fire up the broiler to get the cheese on top especially gooey and golden. It’s awesome served warm immediately after baking, but you can also refrigerate it, either before or after baking. Whether you’re preparing it in advance or baking immediately, this Cheesy Chicken Poblano Dip will be the recipe your friends and family can’t get enough of.
Cheesy Chicken Poblano Dip
2 poblano peppers
8 oz. cream cheese, softened
1 cup cooked chicken, shredded
1 cup shredded cheddar cheese, divided
1/2 cup shredded pepper jack cheese
hot sauce (if desired)
Begin by roasting the poblanos. I have a gas range, so I usually roast mine over the flame of a burner (obviously, if you go this route, use extreme caution). Alternatively, you can cut the peppers lengthwise down the middle, lay them cut side down on a baking sheet, and place them under the broil. Whichever method you choose, you’ll know the peppers are through roasting when the skin is black and charred. Place blackened peppers in a large bowl and cover with plastic wrap. After the peppers have sweated for 10 minutes, use your fingers or a spoon to peel off the burnt skin and then dice them.
Preheat oven to 350 degrees. In a large bowl, combine all ingredients except half a cup of cheddar cheese. Use a fork to mash ingredients together until everything is well combined. Transfer mixture to a small baking dish and top with remaining cheese. Bake for 15-20 minutes, or until cheese is fully melted. Turn on the broiler and cook another couple minutes (watch carefully, as the dip can burn quickly) until the cheese on top is browned and bubbly.
Serve immediately with crackers, veggies, or tortilla chips. Store leftovers in the fridge for up to five days.
Tools I Used
Any combination of hard cheeses will do here. All pepper jack would be lovely!
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