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Bacon & Chile Queso Fundido

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Bacon & Chile Queso Fundido recipe
photo by:
kraft
This version of the classic Spanish melted cheese dish is flavored with bacon and chopped poblano chiles. Serve with chips or tortillas.
time
prep:
15 min
total:
37 min
servings
total:
16 servings, 2 Tbsp. each
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What You Need

4
slices OSCAR MAYER Bacon
1
 poblano chile, halved lengthwise, seeded and chopped
1
clove garlic, minced
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
pkg. (8 oz.) KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA

Make It

HEAT oven to 350°F.

COOK bacon in skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 min. or until tender.

CRUMBLE bacon. Spread cream cheese onto bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese, remaining bacon and chiles.

BAKE 10 to 12 min. or until hot and bubbly.

Kraft Kitchens Tips

Size-Wise
Share this cheesy dip with friends and family. Follow the serving size, as 2 Tbsp. is all you need for delicious flavor.
Variation
Omit poblano chile and garlic. Prepare recipe as directed, substituting 1/2 lb. chorizo sausage, cooked and drained, for the cooked bacon.
Substitute
Prepare using KRAFT Shredded Monterey Jack Cheese.
K:196 v0:53927
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