Mexican fondue

Mexican fondue

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Cooking spray
8 flour or corn tortillas, cut into wedges
Ground cumin
Salt and freshly ground black pepper
200-300g grated four-cheese Mexican cheese blend
400g tinned artichoke hearts, drained, chopped
225ml salsa or pico de gallo sauce
350g frozen chopped spinach, thawed, well drained
3 avocados, seeded, peeled, chopped
30-45ml fresh lime juice
1-2 tbsps freshly chopped coriander leaves
1 tomato, chopped
Smoked paprika, if desired
1) Preheat oven to 200C/Gas 6. Coat a large baking tray with cooking spray.

2) Arrange tortillas on prepared baking trays and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake for 6 minutes, until golden brown and crisp. Remove from oven.

3) While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.

4) In a large bowl, combine the chopped avocados, lime juice, chopped coriander, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using. Adjust seasonings, if necessary.

Serve cheese fondue with baked tortilla crisps and guacamole.

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