One-Skillet Tex-Mex Dip

Step 1 -Preheat the oven to the broiler setting with the oven rack positioned about 7 inches from the heat source.

Step 2 -Coat a medium cast-iron or a similar ovenproof skillet with cooking spray.

Step 3 -Line a large, rimmed baking sheet with aluminum foil.

Step 4 -Arrange the chiles on the prepared baking sheet and broil, while turning them occasionally, until blackened all over, about 10 minutes.

Step 5 -Transfer the baking sheet from the oven and wrap the foil tightly around the chiles.

Step 6 -Let the chiles stand, wrapped on the baking sheet, for 10 minutes.

Step 7 -Set the oven temperature to 350 degrees F.

Step 8 -Unwrap the chiles, gently rub them to remove their skins, and remove their stems. Discard the skins and the stems.

Step 9 -Slice the chiles in half lengthwise and scrape out the seeds. Discard the seeds.

Step 10 -Cut the chile halves lengthwise into thin strips and then cut the strips into 1-inch pieces.

Step 11 -In a bowl, add the cream cheese, 1/2 cup of the scallions, the sour cream, the cumin, the salt, and the garlic and stir to combine.

Step 12 -Stir in the chiles and 1 1/2 cups of the Monterey Jack cheese.

Step 13 -Spread the chile mixture into the prepared skillet and sprinkle the top with the remaining Monterey Jack cheese.

Step 14 -Bake, uncovered, until bubbly, about 25 minutes.

Step 15 -Garnish the dip with the extra scallions.

Step 16 -Serve warm with the tortilla chips.