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Bacon And Poblano Pepper Queso Fundido

  • Prep Time: 10 Minutes (Total Time: 22 Minutes)
  • Serving Size: 16
  • 4 slices OSCAR MAYER Bacon
  • 1 Poblano Chile, Halved Lengthwise, Seeded And Chopped
  • 1 Clove Garlic, Minced
  • 3 cups KRAFT Shredded Monterey Jack Cheese
  • PREHEAT oven to 350°F. Cook bacon in skillet until crisp; remove from skillet. Drain all but 1 Tbsp. of the fat from skillet. Add chiles and garlic to skillet; cook and stir until tender.

    CRUMBLE bacon. Layer half each of the bacon and chiles in 9-inch pie plate or quiche dish; sprinkle with cheese. Top with remaining bacon and chiles.

    BAKE 10 to 12 minutes or until hot and bubbly. Serve with tortilla chips, warmed flour tortillas or cut-up fresh vegetables.


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

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