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Bacon and Chile Queso Fundido

Rated as 3.5 out of 5 Stars

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

37 m servings 72 cals
Original recipe yields 16 servings (2 cups)

Directions

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake 10 to 12 min. or until hot and bubbly.

Footnotes

  • Kraft Kitchens Tips
  • 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


Per Serving: 72 calories; 6 g fat; 1.8 g carbohydrates; 3.9 g protein; 19 mg cholesterol; 129 mg sodium. Full nutrition

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Reviews

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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 ...