Appetizers

Cheese Fondue with Chiles and Mushrooms

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Cheese Fondue with Chiles and Mushrooms recipe

photo by:kraft

time

prep:

15 min

total:

30 min

servings

total:

16 servings, 2 Tbsp. each

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What You Need

large poblano chiles, roasted, peeled, seeded and cut into thin strips

1/4

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

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.