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Bacon and Poblano Pepper Queso Fundido

Prep Time:
10 min

Total Time:
22 min

Makes:
16 servings, 2 Tbsp. each

What You Need

4 slices OSCAR MAYER Bacon

1 poblano chile, halved lengthwise, seeded and chopped

1 clove garlic, minced

3 cups KRAFT Shredded Monterey Jack Cheese

Make It

PREHEAT oven to 350°F. Cook bacon in skillet until crisp; remove from skillet. Drain all but 1 Tbsp. of the fat from skillet. Add chiles and garlic to skillet; cook and stir until tender.

CRUMBLE bacon. Layer half each of the bacon and chiles in 9-inch pie plate or quiche dish; sprinkle with cheese. Top with remaining bacon and chiles.

BAKE 10 to 12 minutes or until hot and bubbly. Serve with tortilla chips, warmed flour tortillas or cut-up fresh vegetables.

Kraft Kitchens Tips

Variation

Omit poblano chile and garlic. Prepare as directed, substituting 1/2 lb. chorizo sausage, cooked and drained, for the cooked bacon.

Size It Up

Share this cheesy dip with friends and family. Follow the serving size, as 2 Tbsp. is all you need for delicious flavor.

K:196 v0:53927

(2)

Rated

by lydia5015 on 6/4/2008
" This tasted alright but the cheese hardened and you couldnt dip it anymore. I ended up having to cut out pieces to put on my tortilla chips."