Artichokes Chili Con Queso
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
This recipe was tested in an 1100 watt microwave.