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Bacon, Potato & Jalapeño Queso Fundido

  • 16servings
  • 35minutes
  • 160calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 slices OSCAR MAYER Bacon , chopped

  2. 1-1/4 lb. Yukon gold potato es (about 5), peeled, cubed and cooked (about 2 cups)

  3. 1 cup frozen corn

  4. 1 cup sliced onion s

  5. 2 jalapeño pepper s, seeded, sliced

  6. 1 clove garlic , minced

  7. 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

  8. 8 cups tortilla chips (8 oz.)

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from skillet. Add potatoes, corn, onions, peppers and garlic to reserved drippings; cook 8 to 10 min. or until heated through, stirring occasionally.

  3. RESERVE 2 Tbsp. bacon for later use. Stir remaining bacon into potato mixture; spoon into 9-inch pie plate. Top with cheese.

  4. BAKE 12 to 15 min. or until heated through. Top with reserved bacon. Serve with chips.

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