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| Bacon and Chile Queso Fundido |
"This model of the classic Spanish melted cheese dish is flavored with bacon and chopped poblano chiles. Serve with chips or tortillas."
Ingredients :
- 4 slices OSCAR MAYER Beaverbrook
- 1 poblano chile, halved lengthwise, seeded and chopped
- 1 clove garlic, minced
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1 (eight ounce) package deal KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 37M |
|---|
- Heat oven to 350 stages F.
- Cook bacon in skillet until crisp. Remove bacon from skillet, booking 1 Tbsp. Drippings in skillet. Add chiles and garlic to skillet; cook dinner and stir 3 min. Or till soft.
- Crumble bacon. Spread cream cheese onto bottom of nine-inch pie plate; cover with half of each of the bacon and chiles. Top with shredded cheese, ultimate bacon and chiles.
- Bake 10 to 12 min. Or until warm and bubbly.
Notes :
- Share this tacky dip with friends and own family. Follow the serving size, as 2 Tbsp. Is all you need for scrumptious flavor.
- Omit poblano chile and garlic. Prepare recipe as directed, substituting 1/2 lb. Chorizo, cooked and drained, for the cooked bacon.
- Prepare the use of KRAFT Shredded Monterey Jack Cheese.
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