makes 16 servings, 2 tablespoons each
4 slices bacon
1 poblano chile, halved lengthwise, seeded and chopped
1 clove garlic, minced
3 cups monterey jack cheese, shredded
Preheat oven to 350°F. Cook bacon in skillet until crisp; remove from skillet. Drain all but 1 tablespoon 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.
courtesy of: Kraft Foods
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