Mexican Fondue

Total Time:
15 min
5 min
10 min

4 servings

  • Cooking spray
  • 8 flour or corn tortillas, cut into wedges
  • Ground cumin
  • Salt and freshly ground black pepper
  • 2 to 3 cups shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends)
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 cup salsa or pico de gallo sauce
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 3 seeded, peeled and chopped avocados
  • 2 to 3 tablespoons fresh lime juice
  • 1 to 2 tablespoons freshly chopped cilantro leaves
  • 1 tomato, chopped
  • Smoked paprika, if desired
  • Preheat oven to 400 degrees F.

  • Coat a large baking sheet with cooking spray.

  • Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from 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. Pour into a serving 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.

  • Adjust seasonings, if necessary.

  • Serve cheese fondue with baked chips and guacamole.

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