Grilled Artichokes with Tortilla Crisps


12" Chipotle Chile
Grilled Artichokes with Tortilla Crisps

Original Recipe Serves 3

Prep Time 30 min
Cooking Time 40 min


1 each  12" Chipotle Chile Wrap (10253)  
1 each Globe Artichoke , steamed    
4-6 oz. vol. Pepper jack Cheese Sauce , See related recipe   
1 oz. vol. (optional) Thick Cut Pepper Bacon , cooked   


1.) To prepare artichoke: Cut off stem of artichoke to be flush with surface. Peel back first two layers of leaves and trim bottom of artichoke. Cut of top tips of leaves and top 1-2 inches of artichoke. Place artichoke in approximately 1” water and cover to steam, approximately 30 minutes, or until tender and soft on the bottom when pierced with a fork. (If covering pan with aluminum foil, artichoke may discolor).

2.) While artichoke is cooking, place chipotle chile tortilla on cutting board. Cut into 1/12’s. Place in fryer approximately 30 seconds to crisp. Remove from fryer and drain. Set aside.

3.) Remove artichoke from oven and cool, slightly. Gently separate leaves and pull thistle from the center of the artichoke and discard.

4.) Fill center of artichoke with pepper jack cheese sauce. Place back in oven and cover to heat pepper jack cheese sauce throughout, or ladle hot queso in center and garnish with chopped bacon.

Recipe Using Same Product(s)


Pepper jack Cheese Sauce

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