Baked Jalapeño Popper Dip

Ingredients

For 10 servings

• •2 large jalapeño chiles (3 1/2 ounces; 99 g total)
• •5 small scallions (1 ounce; 28 g total), ends trimmed
• •6 slices bacon (6 ounces; 170 g total), chopped
• •12 ounces (340 g) cream cheese, softened
• •1 /2 cup sour cream (4 ounces; 113 g)
• •1 (4-ounce; 113 g) can mild diced green chiles, drained
• •1 c. à café garlic powder
• •1 c. à café onion powder
• •Kosher salt
• •4 ounces (113 g) pepper Jack cheese, shredded (about 1 cup) (see notes)
• •1 ounce (28 g) Parmesan cheese, shredded (about 1/4 cup) (see notes)
• •Chopped fresh scallions (white and light green parts only)
• •Thinly sliced jalapeño rounds
• •Corn tortilla chips

Method

1. 1.Adjust oven rack 6 inches from broiler element and heat broiler on high for at least 5 minutes. On a rimmed baking sheet, add jalapeños. Broil until lightly blistered, 2 to 5 minutes. Turn jalapeños over. Add scallions to same baking sheet and broil until jalapeños and scallions are blistered and spotty brown, 1 to 2 minutes longer. Allow to cool slightly on baking sheet, about 3 minutes.
2. 2.Meanwhile, preheat oven to 325°F (165°C). Remove and discard skins and seeds from jalapeños. Coarsely chop jalapeños and scallions; set aside.
3. 3.In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring often, until crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate; set aside. Discard remaining bacon fat and wipe skillet clean.
4. 4.In now-empty skillet, whisk together cream cheese, sour cream, green chiles, garlic powder, onion powder, broiled jalapeños and scallions, and 1/4 cup bacon until well-combined. Fold in pepper Jack and Parmesan cheese. Season with salt to taste (you may not need it as this dip includes many salty ingredients).
5. 5.Bake until dip is heated through, about 20 minutes.
6. 6.Sprinkle with remaining bacon, sliced fresh jalapeño, and chopped fresh scallions. Serve hot with tortilla chips.