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Chili con Queso Artichokes


  • 2 large artichokes
  • 1 package shredded Mexican cheese blend
  • 1 can (5 ounces) evaporated milk
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup minced fresh cilantro


  • 1. 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.
  • 2. Invert artichokes to drain for 10 minutes. With a grapefruit spoon, carefully remove the fuzzy centers and discard.
  • 3. 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.
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Nutrition Facts

1/4 cup: 157 calories, 10g fat (7g saturated fat), 32mg cholesterol, 312mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 9g protein.


Average Rating: 5
  • katlaydee3
    Aug 31, 2014

    Delicious appetizer, very messy but worth it!

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