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Chili con Queso Artichokes
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2 large artichokes
1 package (8 ounces) shredded Mexican cheese blend
1 can (5 ounces) evaporated milk
1 can (4 ounces) chopped green chilies, drained
1/2 cup minced fresh cilantro
Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the
tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in
a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and
simmer for 30-35 minutes or until leaves near the center pull out easily.
Invert artichokes to drain for 10 minutes. With a grapefruit spoon, carefully
remove the fuzzy centers and discard. In a small microwave-safe dish, combine
the cheese, evaporated milk and chilies. Cover and microwave on high for 1-2
minutes or until cheese is melted, stirring twice. Stir in cilantro. Gently
spread artichoke leaves apart; fill with cheese mixture. Serve immediately.
Yield: 8 servings (2 cups sauce).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |