©2023
AuthorDartagnan<h3>"this flavorful and fun appetizer and dip is inspired from my friends, La Familia Cortez's famous La Margarita restaurant in The Mercado in San Antonio Texas"</h3>
Roast oiled poblanos on hot grill, charring all sides. Remove poblanos from grill and cool. Place in a small paper bag, zip-top bag or closeable food storage container until cooled completely. Once cooled, rub or gently scrape with cerated knife to remove skin and discard. Leaving some seeds. Roughly chop peppers.
Sauté green onions until soft, strained well.
Preheat indirect grill, smoker or oven to 300°
Break up cream cheese and combine with shredded cheeses (reserving 1/2 cup of shredded for the top), poblano peppers, green onions, corn, cilantro and spices. Mix in heavy cream and Crema Mexicano.
Spread in a medium oven-safe high sided sauté pan.
Top with the remaining 1/2 cup cheese.
Bake at 300° for 15 minutes, stir well, let bake another 10-12 minutes or until bubbly and browned on top.
Remove from oven, top with scallions, let stand 5 minutes. Place on heated trivet.
Ingredients
Directions
Roast oiled poblanos on hot grill, charring all sides. Remove poblanos from grill and cool. Place in a small paper bag, zip-top bag or closeable food storage container until cooled completely. Once cooled, rub or gently scrape with cerated knife to remove skin and discard. Leaving some seeds. Roughly chop peppers.
Sauté green onions until soft, strained well.
Preheat indirect grill, smoker or oven to 300°
Break up cream cheese and combine with shredded cheeses (reserving 1/2 cup of shredded for the top), poblano peppers, green onions, corn, cilantro and spices. Mix in heavy cream and Crema Mexicano.
Spread in a medium oven-safe high sided sauté pan.
Top with the remaining 1/2 cup cheese.
Bake at 300° for 15 minutes, stir well, let bake another 10-12 minutes or until bubbly and browned on top.
Remove from oven, top with scallions, let stand 5 minutes. Place on heated trivet.