Creamy Poblano Dip
Ingredients:
8 oz Package Cream cheese, softened
1 cup Asadero cheese, divided
¼ tbsp Ground cumin
½ tbsp Garlic powder
¾ cup Red Chunky salsa
2 Poblano chiles, roasted, peeled and chopped
El Comal Tortilla Chips
Directions:
1
Preheat oven to 350° F.
2
Combine cream cheese, ½ cup asadero cheese, cumin and garlic powder in a large bowl. Stir to mix well. Transfer to an oven safe serving bowl and spread evenly into a single layer. Add salsa over cream cheese and spread with a spoon to cover cream cheese layer. Top with remaining cheese and chopped poblano chiles
3
Bake for 15 minutes or until cheese melts. Serve with El Comal Tortilla Chips.
[cooked-sharing]
Ingredients
Ingredients:
8 oz Package Cream cheese, softened
1 cup Asadero cheese, divided
¼ tbsp Ground cumin
½ tbsp Garlic powder
¾ cup Red Chunky salsa
2 Poblano chiles, roasted, peeled and chopped
El Comal Tortilla Chips