Bacon and Chile Queso Fundido

Bacon and Chile Queso Fundido

1

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

Ingredients

37 m servings 72 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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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.

Reviews

1

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 ...