Shake things up at your next get together with this cheesy Artichoke Queso Fundido. Serrano peppers and chorizo give it a spicy kick, while the artichoke hearts are the perfect unexpected addition, in this melty, ooey-gooey cheese dip.
Mexican food gets me every time. It’s always on my mind. Give me some tortillas, melty cheese, spicy salsa, and a margarita, and I’m a happy girl.
Our favorite Mexican joint, Chez José, is constantly inspiring me with their innovative Mexican dishes – Think butternut squash enchiladas and calabacitas. They’ve also got an out of this world Spicy Pineapple Margarita, which inspired this recipe.
Although I can’t ever seem to convince myself to order anything other than my favorite dish on the menu (Hello! chipotle honey camarones), I’ve been eyeing their Artichoke Heart Tamales for quite some time now, and it got me thinking, why not add artichoke hearts to a queso fundido? I mean, really, who doesn’t love artichoke hearts? It seems like that artichoke dip is always the first to go at potlucks… Obviously it’s a popular option.
Let’s shake things up a bit. As much as I love that artichoke dip, I feel like it’s a bit overdone.
This Artichoke Queso Fundido is more “fun”. Melty cheddar cheese, serrano peppers, fresh tomatoes, and spicy chorizo mingle together perfectly with those otherwise mellow artichoke hearts. It’s shockingly delicious.
I like to serve the fundido out of these mini cast iron skillets. However, the process is the same if you’d like to serve it in one large skillet, or a casserole dish too.
In order to get all this cheesy goodness into your mouth, be sure to enjoy it with some amazing tortilla chips. I’m a huge fan of the Food Should Taste Good Cantina Tortilla Chips. They’re made with just three simple ingredients – Corn, Sunflower Oil, and Sea Salt. Plus, they’re certified vegan, gluten-free and Kosher. Real ingredients. Which, in my book, totally justifies my decision to call this Artichoke Queso Fundido and a glass of Tempranillo a healthy dinner decision.
I think artichoke hearts are definitely going to be finding their way into more and more of my Mexican dishes from here on out!
Artichoke Queso Fundido
- 1/2 pound chorizo
- 1 medium onion finely chopped
- 1 serrano pepper ribs removed, seeded and minced
- 3 roma tomatoes seeded and chopped
- 1 14- ounce can artichoke hearts drained, rinsed and chopped
- 1 pound cheddar or Monterey jack cheese grated
- 1/4 cup chopped cilantro
- Food Should Taste Good Cantina Tortilla Chips for serving
Preheat oven to 400 degrees.
In a large skillet, cook and crumble the chorizo until brown. Remove from skillet and drain on a paper towel. Remove any excess fat from the pan.
Add the onions to the skillet and cook over medium-high heat until softened.
Remove from the heat and stir in artichoke hearts, half the tomato, and half the Serrano pepper.
To build the skillets (you can also do this with one large skillet), place a layer of cheese, then a layer of the vegetable mixture, and then another layer of cheese. Put a dollop of chorizo in the middle.
Place the skillet(s) into the oven and bake about 4-5 minutes, keeping an eye on it. You want the cheese to become fully melted and bubbly.
Remove from the oven and top with the remaining tomato, Serrano pepper, and the cilantro. Serve immediately with tortilla chips.
- Try a Sangiovese, Tempranillo, or Carmenere with this spicy dip.
Like this recipe? Be sure to check out my Cheesy Enchilada Dip too!
This shop has been compensated by Food Should Taste Good. I absolutely love their products and all opinions are mine alone. #FoodShouldTasteGood For more information, visit www.foodshouldtastegood.com.