Ingredients
Scale
- 4 fresh Hatch chiles
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup full-fat sour cream
- 1 tsp garlic powder
- 2 tbsp freshly squeezed lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roast hatch chiles on a baking sheet for 20-25 minutes until skins blister and blacken.
- Once cooled, peel off charred skin under running water and dice chiles.
- In a large bowl, mix softened cream cheese, shredded cheeses, sour cream, garlic powder, lime juice, salt, and pepper until smooth.
- Fold in diced hatch chiles until evenly combined.
- Spread mixture in a greased baking dish and bake for 25-30 minutes until golden brown and bubbly.
- Let cool slightly before serving with tortilla chips or veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 50mg