Mexican Fondue

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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