Cheese Fondue with Chiles and Mushrooms

Ingredients

• 16 6-inch flour tortillas warmed ()
• 2 cloves garlic minced
• 8 oz monterrey jack cheese shredded kraft
• 0.3 lb mushrooms chopped
• 2 large poblano chiles peeled seeded cut into thin strips
• 1  serrano chile chopped

Equipment

• frying pan
• oven

Directions

1. Heat oven to 350F.
2. Cook and stir poblano chiles and mushrooms in large nonstick skillet on medium-high heat 2 min.
3. Add Serrano chiles and garlic; cook and stir 2 min.
4. Spoon into 1-1/2-qt.casserole; top with cheese.
5. Bake 10 to 15 min. or until heated through.
6. Serve with tortillas.