Ingredients
4 cups small cauliflower florets
2 chayotes, cut into cubes (about 3 cups)
2 large carrots, sliced (about 2 cups)
1/4 cup KRAFT Zesty 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
Description
Cheesy Chipotle Vegetable Bake Recipe
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