Mushrooms, strips of roasted poblano chiles and ooey, gooey Monterey Jack cheese combine to make this good and garlicky party-time fondue.
What You Need
Original recipe yields 16 servings
2 large poblano chile s, roasted, peeled, seeded and cut into thin strips
1/4 lb. mushrooms, chopped
1 serrano chile, chopped
2 cloves garlic, minced
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
16 flour tortilla s (6 inch), warmed
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Let's Make It
Heat oven to 350°F.
Cook and stir poblano chiles and mushrooms in large nonstick skillet on medium-high heat 2 min. Add Serrano chiles and garlic; cook and stir 2 min.
Spoon into 1-1/2-qt.casserole; top with cheese.
Bake 10 to 15 min. or until heated through. Serve with tortillas.
Prepare as directed, omitting the oven-baking step. After topping the hot cooked vegetable mixture with cheese, cover skillet then remove from heat. Let stand 5 to 10 min. or until cheese is melted.
Substitute 1 red bell pepper for 1 of the poblano chiles.
Flour tortillas are traditionally served with this dish, which originates in the Northern Mexican state of Chihuahua.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* 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.