• Prep Time: NA
  • Cooking Time: 30 minutes
  • Serves: 40-50

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

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 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 and or tomatoes, chopped cilantro, lime juice queso fresco


1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat.
2. 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.
3. 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!
4. 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.
5. Toss the cheddar, pepper jack and fontina with the flour in a medium bowl.
6. 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. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions.
7. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

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