This is a super quick appetizer that never disappoints. Whenever I take these anywhere, they are the first to be devoured! I keep small jars of pimientos and artichoke hearts in my pantry so this is a recipe I can bring together quickly. If you want an even faster recipe, place all of the ingredients (except the tortilla cups) in a small oven-safe container and cook at 350˚F for 20 minutes or until heated through and the cheese is bubbly. Personally I like making this bite size because it helps keep my portion control in check!
Cheesy Artichoke & Pimiento Cups
Makes 24 bites
1 14oz can artichoke hearts in water, drained and coarsely chopped
1 4oz jar chopped pimientos, drained
1 tsp lemon zest
1 cup shredded mozzarella cheese
¼ cup mayonnaise
1 garlic clove, pressed
½ cup grated fresh Parmesan cheese
24 mini tortilla cups (I use these)
- Heat the oven to 350˚F.
- In a food processor, chop the artichoke hearts until finely diced. Remove to a mixing bowl and combine with the pimientos, lemon zest, mozzarella, mayonnaise, garlic and parmesan cheese, mixing well.
- Arrange the tortilla cups on a baking sheet in a single layer. Using a 1 tablespoon scoop, portion the artichoke mixture into the tortilla cups.
- Bake 8 minutes or until the cheese begins to brown and is bubbling. Remove from the oven and carefully transfer to a serving platter.
Enjoy!
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