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Tortilla Chip Crusted Oven-Fried Ravioli with Spicy Fontina Queso Fundido.

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 40

INGREDIENTS

1 lb

frozen ravioli or homemade spinach chorizo ravioli * (recipe below)

1 cup

buttermilk

1/4 cup

whole wheat flour

2 1/2 cups

finely crushed tortilla chips (I recommend pulsing them in a food processor)

1/4 cup

cajita cheese (finely crumbed (or use parmesan))

1 tsp

chili powder (omit this if you made the chorizo ravioli)

1 pinch

salt and pepper

1 tbsp

olive oil

1/2

of a sweet onion (diced)

1/2 cup

beer (I used Negra Modelo)

8 oz

sharp cheddar cheese (shredded)

4 oz

pepper jack cheese (shredded (or for super hot use a habanero pepper cheese!!))

4 oz

fontina cheese (shredded)

1 tbsp

flour

For serving: diced avocado (seeded + diced jalapeno, [pomegranate arils| https://www.halfbakedharvest.com/deseed-pomegranate-pictures/] and or tomatoes, chopped cilantro, lime juice queso fresco)