Chili con Queso Artichokes

Name: Chili con Queso Artichokes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 larges artichokes; 142 grams can evaporated milk; 118 milliliters minced fresh cilantro; 113 grams can chopped green chilies, drained; 227 grams package shredded Mexican cheese blend

Need a gluten free soup? Chili con Queso Artichokes could be a super recipe to try. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 9g of fat, and a total of 145 calories. This recipe serves 8. From preparation to the plate, this recipe takes about 40 minutes. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up artichokes, mexican cheese blend, chilies, and a few other things to make it today. This recipe is typical of American cuisine.

Instructions

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.

Ingredients you will need

Artichoke

Equipment you will use

Kitchen Scissors

Knife

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.

Ingredients you will need

Artichoke

Water

Equipment you will use

Sauce Pan

Invert artichokes to drain for 10 minutes. With a grapefruit spoon, carefully remove the fuzzy centers and discard.

Ingredients you will need

Artichoke

Grapefruit

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.

Ingredients you will need

Evaporated Milk

Artichoke

Cilantro

Chili Pepper

Cheese

Spread

Equipment you will use

Microwave

Serve immediately.

Equipment

Ingredients

Servings:

2larges

artichokes 142grams

can evaporated milk 118milliliters

minced fresh cilantro 113grams

can chopped green chilies, drained 227grams

package shredded Mexican cheese blend

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.