Last weekend, I had a small get-together at my neighbor’s house, and I knew I couldn’t show up empty-handed. However, with no time for a grocery run, I had to get creative with what I had in my fridge. Fortunately, I had a rotisserie chicken from yesterday that I had planned to use for crema de rajas tacos, inspired by this YouTube short: @MadeBySillo.
I needed to transform these ingredients into a casual, easy-to-share dish for a crowd. Then, it hit me: a dip! Everyone loves a good dip, especially when you’re four beers in under the 85-degree summer sun. So, here’s my easy recipe for Cheesy Roasted Poblano Chicken Dip, a hit at any BBQ or casual gathering.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 poblano pepper
- 1 ear of fresh summer corn
- 1 green onion, chopped (or any onion of your choice)
- 1 block of cream cheese
- Salsa (to reach desired dip consistency)
- Seasonings: adobo, 1 sazon packet, salt, and pepper
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions:
Prep the Chicken:
- Shred the rotisserie chicken and set aside. Save the bones and leftover skin to make chicken broth, a staple in my household. It’s perfect for a 2-year-old who loves soup and for an aging woman like me who benefits from the gut-healing properties of bone broth.
Roast the Poblano Pepper:
- Set your oven to broil. Place the poblano pepper on a baking sheet and broil until the skin is charred.
- Remove the pepper and place it in a plastic bag to steam for about 10 minutes. This makes peeling the skin easier.
- Once steamed, peel the skin off, de-seed the pepper, and chop it up.
Prep the Corn:
- Shave the kernels off the ear of fresh corn. Nothing beats the taste of fresh summer corn!
Mix It Up:
- In a large mixing bowl, combine the shredded chicken, chopped roasted poblano pepper, corn kernels, and chopped green onion.
- Add the block of cream cheese and enough salsa to achieve a dip-like consistency.
- Season with adobo, a sazon packet, and salt and pepper to taste.
Bake:
- Preheat your oven to 375°F (190°C).
- Transfer the mixture to a baking dish and bake for about 20 minutes, until the dip is hot and bubbly.
Garnish and Serve:
- Garnish with fresh cilantro.
- Serve with tortilla chips and enjoy!
My neighbor, understanding the vibe perfectly, served strawberry margaritas alongside the dip. What a day it was! This easy dip recipe became an instant favorite and will surely make frequent appearances at our gatherings.
Enjoy your cooking and happy dipping!