Bacon & Chile Queso Fundido

Serving Size: 16
Prep Time:
Total Time:


  • 4 sliced OSCAR MAYER bacon
  • 1 poblano chile, halved lengthwise, seeded and chopped
  • 1 clove garlic, minced
  • 4 Ounce PHILADELPHIA Cream Cheese, softened
  • 8 Ounce KRAFT shredded queso quesadilla cheese with a TOUCH OF PHILADELPHIA


  1. HEAT oven to 350°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 eachof the bacon and chiles. Top with shredded cheese, remaining bacon and chiles.
  4. BAKE 10 to 12 min. or until hot and bubbly.


Kraft Kitchens tips:

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

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

Prepare using KRAFT Shredded Monterey Jack Cheese.