Cheesy Chipotle Vegetable Bake
Prep time10 min
Total time45min
ServingsMakes 10 servings, 3/4 cup each.
Ingredients
- 4 cups small cauliflower florets
- 2 chayotes, cut into cubes (about 3 cups)
- 2 large carrots, sliced (about 2 cups)
- ¼ cup Italian dressing
- 2 Tbsp. chopped canned chipotle peppers in adobo sauce
- ½ 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
- Substitute
Prepare using 2% Milk VELVEETA. - Make Ahead
This delicious side dish can be assembled ahead of time. Refrigerate up to 4 hours before baking as directed. - Substitute
Substitute your choice of other fresh vegetables, such as broccoli and zucchini, for any of the vegetables.
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Nutrition InformationNutrition 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 |