Cheese Fondue with Chiles and Mushrooms

• 2 large poblano chiles, roasted, peeled, seeded and cut into thin strips
• 1/4 lb. mushrooms, chopped
• 1 serrano chile, chopped
• 2 cloves garlic, minced
• 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
• 16 flour tortillas (6 inch), warmed

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.
6. or until heated through.
7. Serve with tortillas.

poblano chiles, mushrooms, serrano chile, garlic, shredded monterey jack cheese, flour tortillas

Taken from www.kraftrecipes.com/recipes/cheese-fondue-chiles-mushrooms-114060.aspx (may not work)