Yields 6 servings
4 slices bacon
1 poblano chile, halved lengthwise, seeded and chopped
2 garlic cloves, minced
4 oz cream cheese, softened
8 oz shredded sharp Cheddar cheese
1. Heat oven to 350ºF.
2. Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 minutes or until tender.
3. Crumble bacon. Spread cream cheese onto bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese and remaining bacon and chiles.
4. Bake 10 to 12 min. or until hot and bubbly.
Recipe and photo courtesy of Sweet Basil Gourmetware & Cooking School