These may be the tastiest bruschetta appetizers ever—made with ground beef and VELVEETA and topped with a melty layer of pepper Jack.
What You Need
Original recipe yields 20 servings
1/2 lb. lean ground beef
1 can (10 oz.) diced tomatoes and green chiles, undrained
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1/2 tsp. each garlic powder and onion powder
1 (22-inch) French bread baguette, cut into 40 thin slices
5 KRAFT Big Slice Pepper Jack Cheese Slice s, each cut into 8 pieces
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Let's Make It
Heat oven to 400ºF.
Cook meat and tomatoes in large skillet until meat is done, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA and seasonings; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
Place bread in single layer on baking sheet; top with meat mixture and pepper jack cheese.
Bake 10 min. or until cheese is melted.
Top bread slices with meat mixture as directed. (Do not top with pepper Jack cheese.) Place on baking sheet; freeze until firm. Transfer to freezer-weight resealable plastic bags. Freeze up to 2 months. When ready to serve, place desired number of snacks on baking sheet; top with pepper Jack cheese. Bake in 400ºF oven 15 min. or until snacks are heated through and cheese is melted. (No need to thaw first.)
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.