authentic restaurant tortilla chips
can (14oz) artichoke hearts in water drained
oz (125 g) monterey cheese (1 cup 250 mL grated) divided
small plum tomato
cup (125 mL) mayonnaise
sliced cooked bacon crumbled
tbsp (15mL) Crushed Peppercorn Garlic Rub
Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl. Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown. Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.