Queso Fundido

• 1 loaf PHILADELPHIA Original Cream Cheese, softened
• 3 qt. asadero cheese, shredded
• 2 cups KRAFT MAYO Real Mayonnaise
• Mexican chorizo
• 1-1/2 cups onions, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 36 each poblano chiles, roasted, stems and seeds removed, julienned
• 4-1/2 cups corn on the cob, roasted, kernels cut from cobs
• 24 each flour tortillas (8 inch), grilled, cut into quarters

1. Beat cheeses and mayo in 6-qt.
2. bowl of electric mixer fitted with paddle attachment on low speed 1 min.
3. or until well blended; set aside.
4. Cook chorizo in large skillet on medium heat 8 to 10 min.
5. or until chorizo is cooked through, stirring frequently; drain.
6. Return chorizo to skillet.
7. Add onions; cook 5 min.
8. or until tender, stirring occasionally.
9. Add peppers and corn; cook 3 to 4 min.
10. or until heated through, stirring occasionally.
11. Spoon evenly into 12 ovenproof ramekins (or two ramekins for trial recipe); top with the cheese mixture.
12. Bake in 350 degrees F-convection oven 12 to 15 min.
13. or until cheese is melted and topping is lightly browned.
14. Serve with warm tortilla pieces for dipping.

philadelphia original cream cheese, asadero cheese, mayo, chorizo, onions, poblano chiles, corn, flour tortillas

Taken from www.kraftrecipes.com/recipes/queso-fundido-98299.aspx (may not work)