4 oz pimentos , or 1 jar, chopped
14 oz artichoke hearts, or 1 can drained & diced
1 ½ cup mayonnaise
7 oz green chilies, or 1 can, diced
8 jalapenos, less if you don’t like it hot, fresh
4 oz Monterey Jack cheese, grated
½ cup Parmesan cheese, the grated kind
Parmesan cheese , to cover, additional
Spray 1 ½ qt casserole dish with Pam.
Drain and reserve 2 teaspoons of pimiento.
Mix remainder pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and ½ cup Parmesan cheese.
Spoon into a shallow casserole ( 1 ½ quarts)
Sprinkle with additional parmesan cheese and pimientos.
Bake uncovered at 325 degrees F for 30 minutes or until bubbly.
Serve with crackers or baguette bread slices
This will serve quite a few people.
Note: You may use canned jalapenos instead of fresh. The canned jalapenos are not hot.
Sugar: 6g
:
Calcium: 360mg
Calories: 782kcal
Carbohydrates: 12g
Cholesterol: 72mg
Fat: 75g
Fiber: 4g
Iron: 1mg
Potassium: 170mg
Protein: 14g
Saturated Fat: 17g
Sodium: 1413mg
Vitamin A: 1435IU
Vitamin C: 63mg
