INGREDIENTS:
1 cup Mayonnaise, homemade
1 cup Parmesan Cheese, fresh grated
8 oz. Anaheim or Pablano Chiles, roasted
7-8 oz. Artichoke Hearts, canned and drained well
24 ea Wonton Skins or Restaurant Tortilla Chips
1/4 cup Oil
INSTRUCTIONS:
Preheat oven to 350 degrees. Peel the roasted chiles on the stovetop. Seed them and chop them roughly,
While roasting the chilies, take the wonton skins and brush one side lightly with oil. Place one skin into an mini muffin tin. Repeat with the remaining skins. Bake until the skins are golden brown and crispy, about 10-12 minutes. Remove from the oven and let cool completely.
Next, combine the mayo, cheese and artichokes in a bowl and mix well. Add Chiles. Season to taste.
Place mixture in a casserole dish and bake for 45-50 minutes until golden brown. Serve in the casserole dish with crackers or tortilla chips,. Or spoon out a small amount and immediately serve in wonton cups.
Hellum's Kitchen 