Spinach Artichoke Nachos
Get all that heavenly, cheesy perfection in one bite.
Recipe and photo adapted from The Smart Cookie Cook.
1 tspminced garlic
2 cheavy cream
1 pkg(12 ounces) frozen spinach thawed, drained, and squeezed dry
1/2 can(s)(10 ounces) rotel tomatoes, or chopped tomatoes, drained
1-2 cpepper 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
How to Make Spinach Artichoke Nachos
- 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.