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Appetizers

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.
time
prep:
15 min
total:
30 min
servings
total:
16 servings, 2 Tbsp. each
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What You Need

2
large  poblano chiles, roasted, peeled, seeded and cut into thin strips
1/4
lb.  mushrooms, chopped
1
 serrano chile, chopped
2
cloves  garlic, minced
1
pkg.  (8 oz.) KRAFT Shredded Monterey Jack Cheese
16
 flour tortillas (6 inch), warmed

Make It

HEAT oven to 350°F.

COOK and stir poblano chiles and mushrooms in large nonstick skillet on medium-high heat 2 min. Add Serrano chiles and garlic; cook and stir 2 min.

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

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

Kraft Kitchens Tips

Shortcut
Prepare as directed, omitting the oven-baking step. After topping the hot cooked vegetable mixture with cheese, cover skillet then remove from heat. Let stand 5 to 10 min. or until cheese is melted.
Substitute
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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