Artichoke Queso Fundido
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 6
INGREDIENTS
½ 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
¼ cup chopped cilantro
Food Should Taste Good Cantina Tortilla Chips, for serving
INSTRUCTIONS
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.