Bacon & Smoked Gouda Queso Fundido

📝 Ingredients

• 6 slices Farmland® Low Sodium Hickory Smoked Bacon (diced)
• 3/4 cup red bell peppers (diced)
• 1/2 cup jalapeno peppers (seeded and diced)
• 1/4 cup red onion (diced)
• 1 teaspoon chili powder
• 1 1/2 cups sharp cheddar cheese (shredded)
• 1 1/2 cups smoked gouda cheese (shredded)
• 1/2 cup mozzarella or Monterey Jack cheese shredded
• Cilantro (for garnish)
• Pickled or fresh jalapeno slices (for garnish)
• Tortilla chips (for serving)

👨‍🍳 Instructions

1. 1Dice up the bacon into small squares.
2. 2Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally.
3. 3When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings.
4. 4Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat.
5. 5Add the peppers, onions and chili powder, and stir to combine.
6. 6Saute the veggies for 5-7 minutes, until tender but not browned.
7. 7Remove the veggies from the pan and set them aside to cool slightly.
8. 8Now, preheat your oven to 400 degrees F.
9. 9In an oven proof dish (I use a 9 inch by 9 inch baking dish), add 1/2 of the cheese, half of the peppers, and half of the bacon.
10. 10Repeat, by creating a 2nd layer with the rest of the ingredients.
11. 11Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey.
12. 12Garnish the hot dip with sliced jalapenos and chopped cilantro.
13. 13Serve with tortilla chips.