Artichokes Chili Con Queso

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

Using a sharp knife, level the bottom of each artichoke and cut 1 inch from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan. Add 1 inch of water. Bring to a boil. Reduce heat, cover and simmer for 30 to 35 min or until leaves near the center pull out easily.

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

In a small microwave safe dish, combine the cheese, evaporated milk and chiles. Cover and microwave on high for 1 to 2 min 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)