Fresh Cilantro (1/4 Cup)
Fresh Lime Juice (1 Tablespoon)
Green Onion (1/4 Cup)
Poblano Pepper (4)
Roma Tomatoes (1)
Cheddar Cheese, Shredded (1 Cup)
Cream Cheese (4 Ounces)
Sour Cream (1/2 Cup)
Black Olives, Sliced (1/2 Cup)
Refried Black Beans, Canned (1 Cup)
Cayenne Pepper (1/4 Teaspoon)
Chili Powder (2 1/2 Teaspoons)
Cumin (3/4 Teaspoon)
Garlic Powder (1 Teaspoon)
Paprika (1/2 Teaspoon)
Extra Virgin Olive Oil (1 Tablespoon)
If you don’t feel like turning on the oven, substitute a can of tomatoes with chilis for the Roma tomato, poblano peppers and fresh cilantro. The corn tortilla chips should be gluten free, but it’s always a good idea to check the label to be sure.
Place the cream cheese in a medium mixing bowl. Let soften as you prepare other ingredients. Core the tomato, then cut into 1/4 inch dice. Place in a fine mesh strainer, then place the strainer over a medium mixing bowl. Let the juice of the tomato drain out while you prepare other ingredients. Cut both ends off each poblano pepper, then slice in half down the middle. Remove the core and seeds. Cut into 1/4 inch pieces, then scatter on a sheet pan.
Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
Preheat the oven to 400 degrees. Drizzle the poblano peppers with olive oil and season with salt and pepper. Toss to coat evenly. Place the poblanos in the preheated oven. Heat until softened, about 10-15 minutes. Stir after [5 minutes] to ensure even cooking. Combine sour cream, chili powder, cayenne, cumin, garlic powder and paprika with the softened cream cheese. Season with salt. Stir until well combined.