Mexican Fondue Recipe

Name: Mexican Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 8 flour or corn tortillas, cut into wedges; Ground cumin; Salt and freshly ground black pepper; 2 to 3 cups shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends); 1 (14-ounce) can artichoke hearts, drained and chopped; 1 cup salsa or pico de gallo sauce; 1 (10-ounce) package frozen chopped spinach, thawed and well drained; 3 seeded, peeled and chopped avocados; 2 to 3 tablespoons fresh lime juice; 1 to 2 tablespoons freshly chopped cilantro leaves; 1 tomato, chopped; Smoked paprika, if desired

Servings: persons

Cooking spray
8 flour or corn tortillas, cut into wedges
Ground cumin
Salt and freshly ground black pepper
2 to 3 cups shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends)
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup salsa or pico de gallo sauce
1 (10-ounce) package frozen chopped spinach, thawed and well drained
3 seeded, peeled and chopped avocados
2 to 3 tablespoons fresh lime juice
1 to 2 tablespoons freshly chopped cilantro leaves
1 tomato, chopped
Smoked paprika, if desired

1
Preheat oven to 400 degrees F.
2
Coat a large baking sheet with cooking spray.
3
Arrange tortillas on prepared baking sheet and spray with cooking spray.
4
Season the top of tortillas with cumin, salt and freshly ground black pepper.
5
Bake 6 minutes, until golden brown and crisp.
6
Remove from oven.
7
While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach.
8
Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts.
9
Pour into a serving bowl.
10
In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.
11
Adjust seasonings, if necessary.
12
Serve cheese fondue with baked chips and guacamole.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 8 flour or corn tortillas, cut into wedges, Ground cumin, Salt and freshly ground black pepper, and more.

Yes, Mexican Fondue falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions