SPINACH ARTICHOKE NACHOS

Spinach Artichoke Nachos image

Provided by Anita Hoffman @scent4U

Number Of Ingredients 10

2 tablespoon(s) butter
1 teaspoon(s) minced garlic
3 tablespoon(s) flour
2 cup(s) heavy cream
1 package(s) (12 ounces) frozen spinach thawed, drained, and squeezed dry
1/2 can(s) (10 ounces) rotel tomatoes, or chopped tomatoes, drained
1-2 cup(s) pepper jack cheese or mozzarella cheese
1/2 bag(s) tortilla chips
1/2 can(s) (14 ounces) artichoke hearts, drained and chopped
- kosher salt to taste

Steps:

Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread tortilla chips out in an even layer.
In a medium saucepan, melt the butter over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Whisk in the flour until completely free of lumps; let cook for 1 minute, whisking constantly. Whisk in the cream until free of lumps. Cover and let simmer until thickened, about 5 minutes. Do not boil.
Turn off heat and stir in spinach, artichokes, and salt. Pour the mixture evenly over the chips. Top with tomatoes and Pepper Jack or Mozzarella cheese. Bake chips for 10-15 minutes or until golden brown and bubbly.