Spinach Con Queso
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"Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers."
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Ingredients40 m servings 255 cals
Original recipe yields 16 servings (2 quarts)
- Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
- Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.
- Cook's Notes:
- If you want to have even more kick, chop the entire jalapeno with the veins and seeds.
- If you wish to use fresh spinach, I would recommend that you reduce it in a separate pot to avoid the excess moisture.
Per Serving: 255 calories; 19 g fat; 8.2 g carbohydrates; 13.2 g protein; 61 mg cholesterol; 364 mg sodium. Full nutrition