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    Chili con Queso Artichokes


    Source of Recipe


    TOH Magazine

    List of Ingredients




    2 large artichokes
    1 package (8 ounces) shredded Mexican cheese blend
    1 can (5 ounces) evaporated milk
    1 can (4 ounces) chopped green chilies, drained
    1/2 cup minced fresh cilantro

    Recipe



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

    Yield: 8 servings (2 cups sauce).


 

 

 


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