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Cheese Fondue with Chiles and Mushrooms
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Cheese Fondue with Chiles and Mushrooms

30 Minutes
15 Min Prep
30 Min Cook
Mushrooms, strips of roasted poblano chiles and ooey, gooey Monterey Jack cheese combine to make this good and garlicky party-time fondue.
What You Need
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16 servings
Original recipe yields 16 servings
2 large poblano chile s, 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 tortilla s (6 inch), warmed
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
Spoon into 1-1/2-qt.casserole; top with cheese.
4
Bake 10 to 15 min. or until heated through. Serve with tortillas.
Kitchen 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.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 300mg
13%
Total Carbohydrates 16g
6%
Dietary Fibers 1g
4%
Sugars 0g
Protein 6g
12%
Vitamin A
4%
Vitamin C
2%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, 2 Tbsp. each
* 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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