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Cheese Fondue with Chiles and Mushrooms

Cheese Fondue with Chiles and Mushrooms recipe
photo by:kraft
Mushrooms, strips of roasted poblano chiles and ooey, gooey Monterey Jack cheese combine to make this good and garlicky party-time fondue.
15 min
30 min
16 servings, 2 Tbsp. each
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What You Need

large  poblano chiles, roasted, peeled, seeded and cut into thin strips
lb.  mushrooms, chopped
cloves  garlic, minced
 serrano chile, chopped
pkg.  (8 oz.) KRAFT Shredded Monterey Jack Cheese
 flour tortillas (6 inch), warmed

Make It

HEAT oven to 350°F.

HEAT large nonstick skillet on medium-high heat. Add poblano chiles and mushrooms; cook and stir 2 min. Add garlic and serrano chile; cook and stir 2 min. Remove from heat.

SPOON into 1-1/2-qt. baking dish; top with cheese.

BAKE 10 to 15 min. or until heated through. Serve with tortillas.

Kraft Kitchens Tips

Stove Top Preparation
Prepare in a heavy cast-iron pan. Cook vegetables as directed; top with cheese. Cover. Remove from heat. Let stand, covered, 5 to 10 min. or until cheese is melted.
Substitute 1 red bell pepper for 1 of the poblano chiles.
Food Facts
Flour tortillas are traditionally served with this dish, which originates in the Northern Mexican state of Chihuahua.
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