Best Artichoke Heart And Green Chili Ramekins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE HEART AND GREEN CHILI RAMEKINS



Artichoke Heart and Green Chili Ramekins image

I recently came across these appetizers and thought these sounded delicious for an appetizer or to serve with a spicy meal! Recipe source: Bon Appetit (December 1986)

Provided by ellie_

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 ounce) can water-packed artichoke hearts, drained and chopped (not marinated)
1/2 red bell pepper, chopped
1 1/2 cups parmesan cheese, grated
1 cup mayonnaise
1/2 cup green chili, drained and chopped (about 2 4-ounce cans)
2 tablespoons garlic, chopped
1/4 teaspoon dried red pepper flakes
sliced baguette
garlic butter
chili powder
quartered artichoke heart
red bell pepper, cut into julienne slices
chives, snipped

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, mix together first seven ingredients (artichoke hearts- red pepper flakes) and then divide mixture among four ramekins.
  • Bake for 20-30 minutes or until golden brown.
  • Preheat broiler.
  • Spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown.
  • Remove and sprinkle with chili powder.
  • Garnish ramekins with artichoke hearts, red bell pepper julienne and chives.
  • Serve immediately with the toasted baguette slices.

Nutrition Facts : Calories 458, Fat 30.6, SaturatedFat 9.4, Cholesterol 48.3, Sodium 1087.7, Carbohydrate 30.7, Fiber 6, Sugar 6.7, Protein 19.2

ARTICHOKE GREEN CHILE DIP



Artichoke Green Chile Dip image

This Hot Artichoke Dip with Green Chilies makes a great snack or party appetizer. Quick to prepare and toasty warm, your guests will devour this easy party dip in minutes! A family favorite recipe that is always requested!

Provided by Janelle

Time 30m

Number Of Ingredients 5

1 (14 oz.) can artichoke hearts, drained
1 (4 oz.) can chopped green chiles, drained
1/2 cup parmesan cheese
1/2 cup Monterrey Jack cheese
1 cup mayonnaise

Steps:

  • Preheat oven to 350 degrees.
  • Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
  • Mix artichoke hearts, green chiles, cheeses and mayonnaise.
  • Spread evenly in a pie plate or an 8 inch square pan.
  • Bake for 20 minutes, or until melted and bubbly.
  • Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.

Nutrition Facts : Calories 248 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

GREEN CHILE ARTICHOKE HEART ENCHILADAS



Green Chile Artichoke Heart Enchiladas image

One of my favorite enchilada recipes. Very simple too! Found it on the back of a cheese package last year : ) Use corn or flour tortillas. I usually make some of each. The corn ones seem "hold up" better to baking and reheating, while the flour ones get a little mushy when reheated the next day.

Provided by Lakerdog2

Categories     Chicken

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 6

1 (4 ounce) can diced green chilies, UNDRAINED
2 (10 ounce) cans green enchilada sauce (or one of the big cans)
2 cups cheese (any kind you want)
1 (14 1/2 ounce) can artichoke hearts, chopped
1 cup shredded cooked chicken
8 small corn tortillas or 8 small flour tortillas

Steps:

  • Combine chopped artichoke hearts, undrained chiles, chicken, 1 1/2 cups of the cheese and about 5 or 6 tablespoons of the enchilada sauce in a bowl.
  • Spray casserole dish with cooking spray and put a little of the enchilada sauce on the bottom of the casserole dish.
  • Warm tortillas in microwave so they don't break when you roll them.
  • Fill each tortilla with some of the artichoke/chicken mixture, wrap and place seam side down in casserole dish.
  • Cover with remaining sauce, top with remaining cheese and bake at 375 for 20 minutes. Serve with sour cream.

Nutrition Facts : Calories 456.6, Fat 20.2, SaturatedFat 9.9, Cholesterol 62.4, Sodium 1630.2, Carbohydrate 44.1, Fiber 9.7, Sugar 3.1, Protein 27.9

HOT ARTICHOKE DIP WITH GREEN CHILI



Hot Artichoke Dip With Green Chili image

Great for parties with sliced baquette bread. This is the most simplest recipe, just 4 ingredients. I always have canned artichokes and green chilis in my pantry, shredded parmesan cheese in the freezer and of course mayonnaise is a staple in most kitchens. I have some family members who really dislike mayonnaise but they really love this dip.

Provided by Chef Moosh

Categories     Cheese

Time 45m

Yield 3 cups

Number Of Ingredients 4

1 (14 ounce) can artichoke hearts, drained and chopped
1 (4 ounce) can diced green chilies
1 cup parmesan cheese, shredded
1 cup mayonnaise

Steps:

  • Mix all of the ingredients together and put in an oven-proof bowl.
  • Oven temperature: 350 degrees for 25-30 minutes.
  • Bake until golden brown on top.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #vegetables     #oven     #dinner-party     #broil     #dietary     #spicy     #high-calcium     #high-in-something     #taste-mood     #equipment

You'll also love

Super Easy Rum Cake_image Super Easy Rum Cake

Tuscan Pork Stir-Fry_image Tuscan Pork Stir Fry

Weazelchef's Creamy Spinach Garlic Bread_image Weazelchef's Creamy Spinach Garlic Bread

Pumpkin Pecan Pie I_image Pumpkin Pecan Pie I

Indian Summer Pumpkin Bread_image Indian Summer Pumpkin Bread

Rugelach Pinwheels_image Rugelach Pinwheels

No-Bake Raspberry Cheesecake Cups_image No Bake Raspberry Cheesecake Cups

BUTTERMILK BISCUIT AND EGG BAKE_image BUTTERMILK BISCUIT AND EGG BAKE

BAKED SALMON PATTIES_image BAKED SALMON PATTIES

Jalapeno Honey Butter Corn on the Cob_image Jalapeno Honey Butter Corn on the Cob

Menudo Soup_image Menudo Soup

Green Beans with Caramelized Onions_image Green Beans with Caramelized Onions

Green Grape & Blueberry Pie_image Green Grape & Blueberry Pie

Potluck Antipasto Pasta Salad Recipe_image Potluck Antipasto Pasta Salad Recipe

Artichoke heart and green chili ramekins recipes are a popular dish that is loved by many. The dish is a perfect blend of flavors that takes your taste buds on a culinary journey. The dish is made using artichoke hearts, green chilies, cheese, and other ingredients. The ramekins give the dish a unique appeal, making it look very appetizing.

Description

The artichoke heart and green chili ramekins recipe is a simple, yet flavorful dish that is perfect for any occasion. The dish is typically made by combining artichoke hearts, green chilies, cheese, heavy cream, breadcrumbs, and other spices. The mixture is then placed into individual ramekins and baked to perfection.
Ingredients
  • Artichoke hearts
  • Green chilies
  • Cheese (cheddar or jack)
  • Heavy cream
  • Breadcrumbs
  • Garlic powder
  • Onion powder
  • Salt and pepper
  • Olive oil
Preparation Method
  • Preheat the oven to 375°F.
  • Coat the inside of the ramekins with olive oil.
  • In a mixing bowl, combine artichoke hearts, green chilies, cheese, heavy cream, breadcrumbs, garlic powder, onion powder, salt, and pepper.
  • Mix until all ingredients are evenly integrated.
  • Spoon the mixture into individual ramekins until they are 2/3 full.
  • Bake for about 25-30 minutes or until the mixture is golden brown and bubbly.

Variations

The artichoke heart and green chili ramekins recipe is versatile, and one can add or remove ingredients according to their preference. Some popular variations of the dish include:
Adding Meat:
  • Some people enjoy adding meat to their artichoke heart and green chili ramekins recipes. Cooked and crumbled bacon, sausage, or ham is a great addition to the dish.
  • The meat adds extra flavor to the ramekins while also making it a more filling option.
Low Carb Version:
  • For those who are watching their carb intake, a low-carb version of the dish can be made by substituting breadcrumbs with almond flour or ground pork rinds.
  • Switching heavy cream for coconut cream or almond milk can also make the recipe more keto-friendly.
Vegetarian Version:
  • For vegetarian options, the meat can be replaced with mushrooms or tofu.
  • Adding spinach, sundried tomatoes or roasted red peppers can also bring extra flavor to the dish.

Conclusion

Artichoke heart and green chili ramekins recipes are a delicious dish that can be enjoyed by everyone. The dish is simple to make but delivers big on flavors. The ramekins give the dish a unique look and make them perfect as appetizers or a main course. By switching the ingredients or adding extra ones, the dish can be customized according to individual preferences. With so many variations, artichoke heart and green chili ramekins recipes are a versatile dish that can be enjoyed any time of the day.
Artichoke heart and green chili ramekins are an excellent appetizer to serve for parties or get-togethers. The recipe is easy to make with simple ingredients and can be customized to meet your taste preferences. However, to make the perfect artichoke heart and green chili ramekins, there are a few tips you should keep in mind. In this article, we aim to provide you with some valuable tips that will help you to make delicious artichoke heart and green chili ramekins that will be loved by all.

Tip 1: Choose High-Quality Ingredients

One of the most important tips for making delicious artichoke heart and green chili ramekins is to choose high-quality ingredients. Make sure that you use fresh artichokes, green chilies, and other vegetables. Ingredients that are past their prime will not give you the same flavor or texture as fresh ingredients. Try to source fresh vegetables from local markets or farms, as they will be the freshest and most flavorful.

Tip 2: Drain the Artichoke Hearts and Green Chilies

Before you start making the ramekins, it is crucial to drain the artichoke hearts and green chilies. These ingredients are usually preserved in water or vinegar, which can affect the final taste and texture of the dish. Rinse them thoroughly with cold water, and then leave them to drain in a colander for a few minutes. This will remove any excess liquid and allow the flavors to shine through.

Tip 3: Chop the Vegetables Finely

When making artichoke heart and green chili ramekins, it is best to chop the vegetables finely. This will ensure that they cook evenly and are distributed throughout the ramekins. Chop the artichoke hearts, green chilies, and other vegetables into small, bite-sized pieces.

Tip 4: Use the Right Spices

Spices play an essential role in making flavorful artichoke heart and green chili ramekins. You can use a combination of spices that complement each other, such as cumin, coriander, paprika, and chili powder. Use spices in moderation, so they do not overpower the flavors of the vegetables. Remember that you can always add more spice later, but you cannot remove it once it has been added.

Tip 5: Add Cheese for Extra Flavor

Adding cheese to your artichoke heart and green chili ramekins will give them an extra burst of flavor. Use a cheese that melts well, such as cheddar or Monterey Jack. You can add the cheese on top of the ramekins before baking them or mix it in with the vegetables before spooning them into the ramekins.

Tip 6: Grease Ramekins before Use

Before you start filling your ramekins with the vegetable mixture, make sure to grease them first. This will prevent the mixture from sticking to the sides and bottom of the ramekins. You can use cooking spray or butter to grease the ramekins.

Tip 7: Bake until Set

Once you have filled the ramekins with the vegetable mixture, it is time to bake. Bake the ramekins in a preheated oven until they are set, which usually takes about 15-20 minutes. The ramekins should be golden brown and crispy on the top when they are ready.

Tip 8: Let Them Cool before Serving

After the ramekins are baked, let them cool for a few minutes before serving. This will allow them to set and cool down to a comfortable eating temperature. You can serve the ramekins warm or at room temperature, depending on your taste preferences.
Conclusion
Artichoke heart and green chili ramekins are an easy and delicious appetizer that can be customized to meet your taste preferences. By following these valuable tips, you can make the perfect artichoke heart and green chili ramekins that your guests will surely love. Remember to choose high-quality ingredients, chop the vegetables finely, use the right spices, add cheese for extra flavor, grease the ramekins before use, bake until set, and let them cool before serving.

Related Topics