Chili con Queso Artichokes Recipe

5 1 1
Chili con Queso Artichokes Recipe
Chili con Queso Artichokes Recipe photo by Taste of Home
Publisher Photo

Chili con Queso Artichokes Recipe

Read Reviews
5 1 1
Publisher Photo
"Here's an easy, cheesy artichoke appetizer that I just love," says Kori Tuggle, marketing manager for Ocean Mist Farms, Castroville, California. "Our artichoke fields are a stop on Taste of Home's Slice of California tour. We look forward to showing the travelers how easy it is to cook and enjoy this thorny, odd-looking little vegetable!"
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing

Ingredients

  • 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

Directions

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).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chili con Queso Artichokes in Taste of Home June/July 2007, p51

Nutritional Facts

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

  • 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. Yield: 8 servings (2 cups sauce).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chili con Queso Artichokes in Taste of Home June/July 2007, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChili con Queso Artichokes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 167142
Reviewed Aug. 31, 2014

"Delicious appetizer, very messy but worth it!"

Loading Image