Mexican Fondue

Name: Mexican Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 397 grams artichoke hearts, drained and chopped; 3 seeded, peeled and chopped avocados; 1 Tbsp freshly chopped cilantro leaves; 8 flour or corn tortillas, cut into wedges; 283 grams package frozen chopped spinach, thawed and well drained; 4 servings Ground cumin; 2 Tbsps fresh lime juice; 473 milliliters shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends); 237 milliliters salsa or pico de gallo sauce; 4 servings Salt and freshly ground black pepper; 4 servings Smoked paprika, if desired; 1 tomato, chopped

Mexican Fondue might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains roughly 23g of protein, 49g of fat, and From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Coat a large baking sheet with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Cooking Spray

Tortilla

Cumin

Salt

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Baking Sheet

Bake 6 minutes, until golden brown and crisp.

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Oven

Remove from oven.

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Oven

While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts.

Ingredients you will need

Artichoke Hearts

Tortilla

Spinach

Cheese

Salsa

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Sauce Pan

Frying Pan

Pour into a serving bowl.

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Bowl

In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.

Ingredients you will need

Ground Black Pepper

Smoked Paprika

Lime Juice

Avocado

Cilantro

Tomato

Salt

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Bowl

Adjust seasonings, if necessary.

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Seasoning

Serve cheese fondue with baked chips and guacamole.

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Guacamole

Cheese

French Fries

Equipment

Ingredients

Servings:

397grams

artichoke hearts, drained and chopped 3

seeded, peeled and chopped avocados 1Tbsp

freshly chopped cilantro leaves 8

flour or corn tortillas, cut into wedges 283grams

package frozen chopped spinach, thawed and well drained 4servings

Ground cumin 2Tbsps

fresh lime juice 473milliliters

shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends)237milliliters

salsa or pico de gallo sauce 4servings

Salt and freshly ground black pepper 4servings

Smoked paprika, if desired 1

tomato, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Concha y Toro Marques de Casa Concha Pinot Noir

Delicate deep red color. The nose presents concentrated aromas of strawberries and raspberries. The palate offers a refined texture and complex flavors of cherries, raspberries, licorice with a notable structure. Feels so lush, fine and delicate.This very versatile wine pairs well with white meats such as rabbit, pork, or quail as well as with fatty fish and shellfish in light and delicate preparations. Also fares well with Asian dishes such as stir-fries and mild curries.