Ingredients:

4 tbsp. unsalted butter, divided
¼ cup Fresno peppers, core and seeds
removed, chopped
½ cup yellow onion, diced
¼ cup Texas Sweet & Hot Jalapenos, drained and
chopped
2 tbsp. garlic, minced, divided
3 cups lightly packed Swiss chard,
cleaned, stems removed, rough
chopped
salt and pepper
3 tbsp. all-purpose flour
2 cups whole milk
½ cup cream cheese, softened
½ cup sharp cheddar cheese, shredded
½ cup shredded Gruyère cheese
pinch of nutmeg
1 tsp. of Cayenne Hot Pepper Sea Salt
½ tsp. freshly ground black pepper
1 (14 oz.) can plain artichoke hearts,
drained, rinsed, rough chopped
½ cup panko breadcrumbs
¼ cup Parmesan cheese, grated
soft corn tortillas for Dipping

Instructions:

Preheat the oven to 375°F.

Cook the Swiss Chard:
Heat 1 tbsp. of butter in a medium skillet over medium heat. Add the Fresno peppers and onion, and cook for 5 minutes until softened.
Add the Texas Sweet & Hot Jalapenos and 1 tbsp. of the garlic, and cook another minute until fragrant.
Stir in the Swiss chard, and cook for 3 to 4 minutes or until the greens have wilted.
Season with salt and pepper, and remove from the heat until ready to use.
Make the Cheese Sauce:
In a deep pot, heat the remaining 3 tbsp. of butter over medium heat. Once the butter has melted completely, whisk in the flour
until fully incorporated. Continue to cook until golden in color, about 2 minutes. Gradually whisk in the milk until combined and smooth.
Add each cheese, a little at a time, and stir until the cheese has completely melted.
Add the nutmeg, Cayenne Hot Pepper Sea Salt, and pepper.
Fold in the artichokes and Swiss chard mixture, then transfer to a greased 9- x 13-inch baking dish.
Bake the Dip:
In a small bowl, combine the panko and Parmesan cheese. Sprinkle the mixture over the top of the dip, and bake for 20 minutes or until golden brown.
Serve with warmed soft corn tortillas