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Appetizers

Mexicali Cheese Dip

Mexicali Cheese Dip recipe
photo by:kraft
time
prep:
25 min
total:
25 min
servings
total:
12 servings, about 2 Tbsp. dip and 2/3 cup chips each

What You Need

4
slices  OSCAR MAYER Bacon, chopped
1
large  tomato, chopped
1
 jalapeño pepper, seeded, minced
1
pkg.  (8 oz.) KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA
1
 green onion, sliced
2
Tbsp.  chopped fresh cilantro
8
cups  tortilla chips (8 oz.)

Make It

COOK bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD tomatoes and peppers to drippings in skillet; cook and stir 3 min. or until tomatoes are softened and most the liquid is cooked off. Stir in cheese; cook and stir 1 min. or until melted.

TRANSFER to shallow serving dish; top with bacon, onions and cilantro. Serve with chips.

Kraft Kitchens Tips

Special Extra
Serve with warm tortilla chips. Just place them in a slow cooker, then cover and cook on LOW 30 min. or just until warmed. As a bonus, the aroma of warm chips is oh-so-inviting.
Note
If you prefer a thinner dip consistency, add 2 to 3 Tbsp. fat-free reduced-sodium chicken broth to the cooked tomatoes in skillet along with the cheese.
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