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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Yummy queso! Nice blend of flavors and gorgeous colors to serve on a crisp corn chip! Ingredients:
10 ounces frozen spinach, defrosted, squeezed dry |
1 tablespoon oil |
6 green onions, sliced |
1 tablespoon flour |
1 can green chiles, 4 oz. |
1/2 small onion, chopped |
1/2 red pepper, chopped |
1/2 cup whipping cream |
3 ounces cream cheese, room temperature, cubed |
8 ounces monterey jack cheese (or pepper jack), grated |
Directions:
1. In a heavy medium saucepan, heat oil. Add onion and cook until soft. Add flour and cook, stirring, 1 minute. Add spinach, green onions and green chilies. Cook and stir until well mixed. Add cream and cook until mixture begins to boil. REDUCE HEAT to low and gradually add cream cheese, stirring until melted. Gradually add the Pepper Jack (my preference), stirring until melted. Do not allow mixture to boil or cheese will separate. Serve at once with tortilla chips.
2. NOTE: To make this gluten-free, substitute cornstarch for flour measure for measure.
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