This version of the classic Spanish melted cheese dish is flavored with bacon and chopped poblano chiles. Serve with chips or tortillas.

Kraft

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Recipe Summary

prep:
15 mins
additional:
22 mins
total:
37 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 min. or until tender.

  • Crumble bacon. Spread cream cheese onto bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese, remaining bacon and chiles.

  • Bake 10 to 12 min. or until hot and bubbly.

SIZE-WISE

Share this cheesy dip with friends and family. Follow the serving size, as 2 Tbsp. is all you need for delicious flavor.

VARIATION

Omit poblano chile and garlic. Prepare recipe as directed, substituting 1/2 lb. chorizo, cooked and drained, for the cooked bacon.

SUBSTITUTE

Prepare using KRAFT Shredded Monterey Jack Cheese.

Nutrition Facts

72 calories; protein 3.9g 8% DV; carbohydrates 1.8g 1% DV; fat 6g 9% DV; cholesterol 19mg 6% DV; sodium 129.3mg 5% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/03/2014
Made this for the Super Bowl. I thought it tasted great and it was well received by others as well. It was a very welcome change from the usual queso dip. One thing I will probably do next time is serve it in a warmer because it cools quickly and gets a bit "solidified". Other than that it's a good one! Read More
(1)