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

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5 from 4 votes

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

An awesome mix of cheese and chorizo, wrapped in crispy ravioli

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American, Italian, Mexican

Servings: Oven-Fried Raviolis with 1 1/2 - 2 cups Queso

Calories: 98kcal

Author: Tieghan Gerard

Ingredients

1 pound 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 teaspoon chili powder omit this if you made the chorizo ravioli
a pinch of salt and pepper

Spicy Fontina Queso Fundido

1 tablespoon olive oil
1/2 of a sweet onion diced
1/2 cup beer I used Negra Modelo
8 ounces sharp cheddar cheese shredded
4 ounces pepper jack cheese shredded (or for super hot use a habanero pepper cheese!!)
4 ounces fontina cheese shredded
1 tablespoon 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

Instructions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat.
Add the buttermilk to a medium size bowl. In a larger shallow bowl (or a pie plate) mix together the flour, crushed tortilla chips, finely crumbled cajita, chili powder salt and pepper.
Bring a large pot of water to a boil and cook ravioli for half of the recommended time. I let mine boil for 2-3 minutes. Drain, quickly spread out on a plate so they will not stick together. Once cool to the touch, dip each ravioli in the buttermilk then coat thoroughly with the crushed tortilla chip mixture, pressing to adhere. Place on the prepared baking sheet and repeat until finished. Spray each with a little nonstick spray. Bake for 15-20 minutes, or until crispy and golden. After about 18 minutes of cooking I turned my broiler on for 30 seconds to get a nice golden color, but WATCH them closely!
While the raviolis bake make the queso. In a medium bowl toss together the pomegranate arils (or tomatoes), diced jalapeño, cilantro, lime juice, salt and pepper. Add the diced avocado and gently toss. Set aside.
Add the oil to a medium skillet over medium heat. Add the onion and cook until the onion is soft and translucent, about 5-10 minutes. Add the beer and simmer, stirring occasionally and scraping up any browned bits. In a bowl, toss the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes.
Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

Notes

*If you are using frozen ravioli I recommend going with a non cheese ravioli since you will be dipping the raviolis in cheese. I think any lobster or crab ravioli would be really good or just a basic meat or chicken ravioli. * DO AHEAD The raviolis can be completely prepped in advance and then baked right before serving. The queso can be made 30 minutes ahead. Let stand at room temperature.To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

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