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Cheesy Chipotle Vegetable Bake

Prep time

10 min

Total time

45 min

Servings

Makes 10 servings, 3/4 cup each.

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    Ingredients
    • 4 cups small cauliflower florets
    • 2 chayotes, cut into cubes (about 3 cups)
    • 2 large carrots, sliced (about 2 cups)
    • 1/4 cup Italian dressing
    • 2 Tbsp.  chopped canned chipotle peppers in adobo sauce
    • 1/2 lb. (8 oz.) VELVEETA®, thinly sliced
    • 20 RITZ Crackers, crushed (about 3/4 cup)
    • 2 Tbsp. butter or margarine, melted
Preparation
  • Heat oven to 375ºF.
  • Combine first 5 ingredients; spoon into 13x9-inch baking dish. Top with VELVEETA.
  • Mix cracker crumbs and butter; sprinkle over VELVEETA.
  • Bake 30 to 35 min. or until vegetables are crisp-tender.

Recipe Tips

SubstitutePrepare using 2% Milk VELVEETA.

Make AheadThis delicious side dish can be assembled ahead of time. Refrigerate up to 4 hours before baking as directed.

SubstituteSubstitute your choice of other fresh vegetables, such as broccoli and zucchini, for any of the vegetables.

107925
Amount per serving Calories 160
% Daily Value*
Total Fat 5g
Saturated Fat 5g
Cholesterol 20mg
Sodium 470mg
Carbohydrate 13g
Dietary Fiber 2g
Total Sugars 7g
Protein 5g
Vitamin A 90% DV
Vitamin C 20% DV
Calcium 20% DV
Iron 4% DV

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