Using tortilla chips as a base helps this simple, smoky appetizer come together quickly.
- 24 authentic restaurant-style tortilla chips
- 1 can (14 oz/398 mL) artichoke hearts in water, drained
- 4 oz (125 g) Monterey Jack cheese, divided
- 1 small plum tomato
- 1/2 cup (125 mL) loosely packed fresh cilantro, divided
- 1/2 cup (125 mL) mayonnaise
- 4 slices cooked bacon, crumbled
- 1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub
Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.
Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.
Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.
- 24 servings of 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 170, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 4 g, Sodium 460 mg, Fiber 1 g
To cook bacon, cut into 1/4-in. (6-mm) pieces and cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.
If desired, 2 garlic cloves, pressed and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the Crushed Peppercorn & Garlic Rub.