| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 Hatch green chile or 1 cup canned diced Hatch chiles
- 1 tablespoon canola oil
- 1/2 cup finely chopped scallions, white and light green parts only, plus 2 tablespoons sliced dark green parts, for garnish (4 to 5 scallions)
- 1 pound cream cheese, at room temperature
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream
- 2 cups Mexican blend shredded cheese (8 ounces)
- 1 teaspoon lime zest (2 limes)
- Blue and white tortilla chips, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
- Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
- Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
- Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
- Garnish with the dark green scallions and serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 374 |
| Total Fat | 34 g |
| Saturated Fat | 18 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 99 mg |
| Sodium | 409 mg |
| Serving Size | 1 of 8 servings |
| Calories | 374 |
| Total Fat | 34 g |
| Saturated Fat | 18 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 99 mg |
| Sodium | 409 mg |
Reviews
I made this and wanted to like it. I would call it a recipe in search of a missing ingredient. Shrimp? Red bell pepper? Corn? Black Beans? More lime? I think any one or two of these things would have made it over the top. I have several similar recipes hot and cold. I wanted to like this because Valerie made it. The Hatch Chilies are mild, and I know that so I expected it. It is still tasty and easy and quick.
If you watch the video you would see that she only used 8oz of cream cheese so the recipe is definitely a miss print. I caught this before i made it. I thought it was really good. Too many haters out there. I always consider most recipes as just a guide and any decent cook will make adjustments to their own preferences. My wife hates onions so I left those out and I like more pepper flavor so i used 2 peppers. This was my first recipe with a hatch pepper. I would definitely make this again.
Good recipe, but I used about 2 cups of Hatch Chile’s, added 2 cloves of garlic, and instead of the lime zest, I used the juice of half a lime. We are from NM so the more chil e, the better.
Needs more heat less cream cheese. Was not a gan
Meh…. I believe that my hatch chiles were quite mild. This definitely needed some additional zip! The disparity in measurements between the video & the recipe were quite confusing. I really wanted to love this! 🙁
I’ve made this twice this week! I replaced the chili’s with canned hatch chili’s because that’s what I had. Be sure you get a sturdy chip to scoop up all the goodness!
This was awful. Based on another review, I only used 8 oz of cream cheese but cream cheese still dominated the taste of this dip along with the lime zest. The hatch chile was completely lost. I had to add an entire 7oz can of roasted green chilies to even get a hint of heat. I made this for a Cinco de Mayo party and most of it was left over, I discarded it when I got home,
Food Network – GET IT TOGETHER on your recipes. 3 major errors on this one simple recipe:
Recipe shows 1 lb (16 oz or 2 blocks) cream cheese…. should be 8 oz / 1 block
Recipe shows 2 cups Mexican blend cheese …. should be 1 cup
Recipe shows 1/2 cup sour cream…. should be 1/4 cup
How can we trust the recipes if you can’t get the ingredient list/proportions right???
Great
I made this recipe but I made it with Pueblo Dynamite Chilies for extra hotness. I prefer Pueblo Chilies over Hatch anyday also lol