Hubby and I had been talking about chile rellenos and how good they are, but that they're a lot of work. So, I was thinking about making it a dip.
Here's the first rendition of Chile Relleno Dip:
1 dozen charbroiled jalapeno peppers or whatever pepper you'd like
1 1/2 cups shredded queso or asiago cheese
1 1/2 cups crushed tortilla chips
1 tablespoon butter, melted
Preheat the oven to 350.
Place the jalapeno peppers into the bowl of a food processor and process until smooth. Spread pepper mixture evenly onto the bottom of a small, oven-proof baking dish. Sprinkle with cheese, then crushed tortilla chips. Drizzle the butter over the chips. Bake for 20 minutes or until the cheese has melted.
I hope you enjoy our little experiment. I'm sure that we'll be tweaking with the recipe and I will share our tweaks.
