- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
