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Quick and Easy Layered Nacho Dip

with Roasted Poblanos and Cheddar Cheese
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Calories
420 kcal
Protein
11g protein
Total
20 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Sulphites
  • Sesame
  • Milk
  • May contain traces of allergens
  • Mustard
  • Peanuts
  • Soy
  • Tree nuts
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

6 tbsp

Guacamole

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

85 g

Tortilla Chips

(May be present: Sesame, Milk)

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Sesame, Milk, Mustard, Peanuts, Soy, Tree nuts, Wheat)

1 unit(s)

Sour Cream

1 unit(s)

Hot Pepper

Calories420 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate38 g
Sugar3 g
Dietary Fiber7 g
Protein11 g
Cholesterol25 mg
Sodium780 mg
Trans Fat0.5 g
Potassium300 mg
Calcium250 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
  • Add poblanos, 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
2
  • Add tortillas chips, half the enchilada spice blend to a parchment-lined baking sheet. Season with salt, then gently toss to coat.
  • Toast in the middle of the oven until tortilla chips are warmed through, 5-6 min.
3
  • Spread sour cream along the base of a 9x5-inch baking dish. Dollop guacamole over top and use the back of a spoon or spatula to spread it out.
  • Sprinkle cheddar cheese over top, then top with roasted poblanos.
4
  • Transfer spiced chips to a serving platter.
  • Serve layered nacho dip alongside.