Cheese Fondue with Chiles and Mushrooms - Kraft Recipes Top
Comida Kraft
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Cheese Fondue with Chiles and Mushrooms

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16 servings, 2 Tbsp. each

Mushrooms, strips of roasted poblano chiles and ooey, gooey Monterey Jack cheese combine to make this good and garlicky party-time fondue.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


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 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.


  • 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 16 servings, 2 Tbsp. each
Calories 140
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 300mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 0g
Protein 6g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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